5 Hour Braised Pork & Celeriac Mash
Hi, and happy spring! We’ve savored the brighter evenings and the chill in the air with meals out on the back porch (wrapped in a blanket) with a glass of great wine. There’s something special about these in-between moments … here in Sonoma County we’re not quite done with winter but the blooms feel imminent. To celebrate warmer months ahead, we're sharing a stunning 5 Hr. Braised Pork over a bed of creamy celery root. Paired with the sumptuous Kendall-Jackson Vintner’s Reserve Cabernet Sauvignon, this is a recipe we think you’ll want to savor again and again.
- 3-4 lb boneless Pork Butt
- 2 sweet yellow onions, sliced
- 1 apple, sliced
- 1 handful fresh thyme
- 6 cloves garlic
- ½ cup butter
- 8-10 cups stock or hard cider
- 4 lbs celery root, peeled and chopped
- 1 cup heavy cream
- 2 lemons, juiced
- 1 shallot, minced
- 2 tbsp Dijon mustard
- Flat leaf parsley to garnish
- Salt and pepper to taste
- Preheat the oven to 350' F.
- Heat a large dutch oven over high heat with a 2 Tbsp of butter. Sear one side of the pork for 2-4 minutes until the fat browns. Flip and repeat on all four sides until you have a nice crust on all sides of the meat. Remove from heat with tongs and place on a plate. In the hot pot, toss in onions, garlic, apple, and thyme with remaining butter. Stir and cook for 5 minutes. Create a crater in the center of the pot and place the seared pork in the middle. Pour in stock or cider (or both) until the pork is almost completely submerged. Cover and place in the preheated oven. Cook for 5-6 hours, turning over the meat from time to time.
- An hour before you're ready to serve, boil the celery root for 30 minutes until softened when punctured. Strain and drain water once cooked and return to the cooking pot. Stir in cream, dijon, lemon juice and shallot and begin to puree with a hand mixer. Add more cream or water or lemon juice to achieve your desired consistency. Add salt/pepper to taste.
- To serve, pour a ladle of the celery root puree in to a large bowl. Pull a serving size of cooked pork (which should now be falling apart) from the dutch oven and place on top of the puree. Garnish with cooking juices, fresh parley, and a squeeze of lemon.