Homemade Porchetta with celery root remoulade

Remoulade

1. Add your peeled and julienned celery root to a large bowl.

2. To your bowl, add your mayonnaise, Old Style mustard and drizzle of sunflower oil. Season with black pepper. Mix well.

Porchetta

1. Open the piece of pork onto the butcher paper or clean countertop, skin side down.

2. Sprinkle generously with the salt. Then work the salt into the pork.

3. Next, add rosemary and a spoonful of Maille Mayonnaise with Dijon Mustard Season with black pepper.

4. Sprinkle fennel pollen evenly over the pork, but save a little of the pollen for after the porchetta has been rolled. "

5. Roll the Pork Belly and Tie it. Roll it tightly."

6. Turn the roast seam side up and add more seasonings, including the rest of the fennel pollen to the non-skin parts of the pork which are exposed (including the ends).

7. Place seam side down on a rack on a roasting pan or baking tray. Cover the ends with aluminum foil and secure with toothpicks.

8. Drizzle with olive oil and rub all over the skin with your hands. Sprinkle with more salt and rosemary.

9. Preheat the oven to 400˚F.

10. Place in the hot oven when it comes to temperature and roast for 1 hour, then lower the temperature to 350°F and continue to cook for about another 2 hours. Check the center of the roast when it reaches 170°F remove from the oven. Take the foil off the ends and place on top of the porchetta, and allow to rest for about 10 minutes.

11. Using a sharp knife, remove one or two of the pieces of twine. Cut into slices and serve with your remoulade.

Decor & Accessoires

• Baking sheet

• knife

• cutting board

• small bowls for ingredients