To make confit salt, combine garlic, herbs, salt and spices. Sprinkle 2 tablespoons in a 7cm-deep, 25 x 35cm baking dish. Add the pork, skin-side up. Rub with the remaining confit salt. Cover and place in the fridge for 24 hours to cure. Preheat oven to 110C. Remove the confit salt from the pork and dish. Discard. Pat dry with paper towel. Return pork to the clean baking dish. Add the combined oil. Cover with foil. Bake for 7 hours or until very tender. Cool in the oil for 1 hour. Cover and store in the fridge, covered with oil, for up to 2 weeks. Drain pork, reserving oil. Place pork, rind-side down, on a lined tray. Top with paper, another tray and 2-3 cans to compress. Chill overnight. Preheat oven to 220C. Score the pork rind in a diamond pattern. Cut into 2cm-thick slices. Next, in a large, heavy-based saucepan, combine the celeriac, milk, cream, shallots, butter and salt and bring to a gentle simmer over medium heat. Reduce heat to low and simmer very gently, uncovered, stirring occasionally, for 35 mins or until the celeriac is tender enough to mash with a spoon. Working in batches and using a slotted spoon, transfer the celeriac and shallots to a blender (preferably a high-powered one) and blend until smooth, adding enough of the cooking liquid to form a very thick, creamy and completely smooth puree. Transfer to a serving bowl.
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