Roast pork with tripel beer and celeriac

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Tripel gives roast pork a rounded, slightly malty depth that suits the meat beautifully. Add celeriac and a little fruit on the side, and you have a roast that tastes generous and unmistakably Belgian.

Serves: 4 people

Preparation time: 40 min

Ingredients

• Pork roast – 1 kg
• Butter – 40 g
• Blond tripel beer – 250 ml
• Celeriac – 700 g
• Potatoes – 600 g
• Apples – 2
• Onion – 1
• Mustard – 1 tbsp
• Thyme – 2 sprigs
• Salt and black pepper – to taste

Method

1. Brown the pork well in butter so it develops a rich crust before it goes into the oven.
2. Add onion and thyme, then pour in the tripel and let the roast cook gently so the beer can flavour the juices.
3. Cook the celeriac with the potatoes and mash or purée them until soft and comforting.
4. Fry or roast the apples separately until just tender and lightly caramelised.
5. Rest the pork, stir a little mustard into the pan juices if you like, and serve the sliced meat with the celeriac mash and apples.