Rosemary Roasted Pork with Celery & Mashed Potatoes

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Main dishes

This recipe was prepared using Braun’s MultiQuick hand blender with its 1.5-cup and masher attachments. 


  • 2 tbsp olive oil
  • 1 tbsp sea salt flakes
  • 4 lbs boneless pork belly
  • 4 garlic cloves
  • 4 rosemary sprigs

For the celery root & mashed potatoes

(Yields about 3 cups)

  • 1 lb. celery root, peeled and diced into 3/4-inch cubes
  • 1 lb. potatoes, peeled and diced into ¾-inch cubes
  • Sea salt, to taste
  • 2 garlic cloves, peeled
  • 1 ½ tbsp unsalted butter
  • 10 tbsp cream or crème fraiche
  • Freshly ground black pepper, to taste

  1. Preheat oven to 325°F. Rub the olive oil and sea salt into the pork skin. Use Braun’s MultiQuick 7 Hand blender with 1.5-cup chopper attachment to roughly chop the garlic.
  2. Arrange the chopped garlic cloves over the bottom of a baking tray lined with foil. Place the pork skin-side down on top of the garlic and cook for 1½ hours.
  3. Hold the sprig of rosemary at the top and slide fingers downward to remove rosemary needles. Place the rosemary in the MultiQuick 7 1.5-cup chopper attachment and quickly chop to the desired fineness.
  4. Remove the pork from oven after about 1 ½ hours.  Turn oven temp up to up to 350°. Turn over the pork belly and sprinkle with the chopped rosemary.
  5. Cook for an additional 30 minutes  at higher temperature or until the skin is golden and crunchy. Slice into portions and serve with celery root mashed potatoes.

For the celery root & mashed potatoes

  1. Cook celery root in large pot of boiling salted water 5 minutes and then add the potatoes and garlic cloves; cook for approximately 10 to 15 minutes until tender.
  2. Drain well and return the vegetables to the pot; stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat and add the butter.
  3. Click Braun’s MultiQuick 7 masher attachment to your hand blender and mash the vegetables until the butter is mixed in. Add the cream and purée again until smooth. Season with salt and pepper and enjoy! 

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