Low-Carb Crispy Roast Pork with Crackling + Celeriac Roasties | 5g Net Carbs | LevelTrack

Ingredients

• 1kg pork shoulder or loin, skin scored
• 1 tbsp sea salt flakes (for crackling)
• 1 tsp sea salt + black pepper
• 1 tbsp olive oil
• 1 tsp fennel seeds (optional)
• 800g celeriac, peeled, 3cm cubes
• 2 tbsp olive oil or duck fat
• 1 tsp fresh rosemary, chopped
• 3 garlic cloves, halved (optional)
• 100ml water for tray

Method

1. Pat pork completely dry. Salt skin heavily with sea salt flakes. Chill uncovered 1h (overnight is best) for extra crisp crackling.
2. Heat oven to 220°C / 200°C fan. Rub pork with 1 tbsp oil, fennel, pepper. Place on rack over tray with 100ml water.
3. Roast 30 min at 220°C to start crackling.
4. Toss celeriac with 2 tbsp oil/duck fat, 1 tsp salt, rosemary and garlic. Add around pork.
5. Reduce to 180°C / 160°C fan, roast 1h 15m, turning celeriac halfway, until pork core 75°C and skin bubbled & crisp.
6. Rest pork 15 min. If crackling needs more crunch, remove skin and grill 3-4 min.
7. Slice and serve with golden celeriac roasties and pan juices.