Slow cooked celeriac with pork orange
Ingredients
- 3 leeks trimmed and washed
- 2 carrots peeled
- 3 tbsp olive oil
- 900g boneless pork cut into large stewing pieces (shoulder is an ideal cut to use)
- 2 small or 1 large celeriac (about 1kg/2lb 4oz), peeled and diced into large chunks
- 2 garlic cloves chopped
- 200ml dry white wine
- 200ml chicken stock
- juice and zest of 1 orange (remove the orange zest with a potato peeler)
- 2 tsp soy sauce
- large sprig of rosemary
- crusty bread to serve
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