Beautiful, simple and ridiculously good. Hard to believe it was made in less than 45mins on a Monday night with leftover pulled pork. Adapted from an inspired Matthew Tomkinson recipe who uses oxtail braised for 4 hours and finishes with a horseradish cream.
Quick caramelised a thinly sliced onion with 2 tablespoons of butter in a pressure cooker for 5 minutes with a teaspoon of baking powder. The baking powder helps speed up the process in the pressure cooker, leaving a wonderfully browned melted mess of onions. Leftover slow roasted pork shoulder from Sunday was shredded into the onions. Poured in a tin of tomatoes, 2 crushed garlic cloves, handful of fresh thyme, a dash of red wine vinegar and a teaspoon of baking powder. Put the lid back on the pressure cooker and blast for 30 mins.
Peel a celeriac root and thinly slice into sheets (I used a mandoline). Trim the edges to square off the celeriac sheets. Add to salted boiling water for 2 or 3 minutes to soften. Remove and plunge into iced water to stop them overcooking.
Boil remaining off-cuts of celeriac in milk and cream until softened (10 mins or so). Drain the cooking liquid and reserve. Take the cooked celeriac and blitz in a blender with a couple of tablespoons of the reserved cooking liquid. Add a little more liquid if required and continue to blend until the purée is smooth.
Shredded some Cavolo Nero kale leaves from their stalks and wilted in a frying pan with a couple of teaspoons of butter and little water.
Layer the plate with a sheet of celeriac, some purée, kale and the pulled pork ragu. Finish with grated Parmesan and chives.