Name: Roasted Mangalica Pork with Celeriac
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 800 g Mangalica pork loin or neck; 600 g Celeriac (celery root), peeled and cubed; 0.5 cup Heavy cream; 4 tbsp Unsalted butter; 3 pieces Garlic cloves, smashed; 2 sprigs Fresh rosemary; 1 medium Granny Smith apple, peeled and chopped; to taste tsp Flaky sea salt and black pepper

Meat

Roasted Mangalica Pork with Celeriac

Indulge in the rich, marbled texture of Mangalica pork, often called the 'Kobe beef of pork,' paired with the earthy sweetness of roasted celeriac. This dish balances decadent fats with a bright apple-infused puree and aromatic herbs for a truly upscale dining experience.

Prep

25m

Cook

45m

Serves

Calories

720kcal

Qty	Ingredient
800 g 800 g	Mangalica pork loin or neck
600 g 600 g	Celeriac (celery root), peeled and cubed
0.5 cup 120 ml	Heavy cream
4 tbsp 56 g	Unsalted butter
3 pieces 3 pieces	Garlic cloves, smashed
2 sprigs 2 sprigs	Fresh rosemary
1 medium 150 g	Granny Smith apple, peeled and chopped
to taste tsp 5 g	Flaky sea salt and black pepper

2 Method

Step 1. Remove the Mangalica pork from the refrigerator 30 minutes before cooking to reach room temperature. Season generously with salt and pepper.

Step 2. In a medium pot, boil the celeriac and apple in salted water until very tender, about 20 minutes. Drain well.

Step 3. Blend the cooked celeriac and apple with heavy cream and 2 tablespoons of butter until completely smooth. Keep warm.

Step 4. Heat a heavy cast-iron skillet over medium-high heat. Place the pork fat-side down to render the fat until crispy and golden.

Step 5. Sear the remaining sides of the pork. Add the remaining butter, garlic, and rosemary to the pan. Baste the pork with the melting butter for 5-8 minutes until the internal temperature reaches 145°F (63°C) for medium-rare/medium.

Step 6. Remove the pork from the pan and let it rest for at least 10 minutes to allow the juices to redistribute.

Step 7. Slice the pork into thick medallions and serve over a generous bed of the celeriac puree. Drizzle with the remaining pan juices.

·
Do not trim the fat; Mangalica is prized for its high-quality, monounsaturated fat that melts at a low temperature.
·
Use a meat thermometer to ensure you don't overcook it; heritage pork is best served slightly pink.
·
Pass the celeriac puree through a fine-mesh sieve for a restaurant-quality silky texture.
·
Deglaze the pan with a splash of white wine or apple cider for an extra layer of flavor in the sauce.

? FAQ

What makes Mangalica pork different?

It is a Hungarian heritage breed known for its incredible marbling and flavorful fat, often compared to Wagyu beef.

Can I use regular pork instead?

Yes, but the fat content will be much lower, so you may need to add more oil or butter to the pan to prevent drying.

Is celeriac the same as celery?

They are related, but celeriac is grown specifically for its large, bulbous root which has a mild, nutty celery flavor.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently to avoid toughening the meat.

Videos

A spoonful of Balaton - Grilled mangalica ribs with parsley potatoes and homemade coleslaw

Mangalitza Pork Belly und Rösti @ Ofyr| TomMi’s Bar-B-Q Kitchen

Yorkshire Mangalitza, Silesian dumpling, quince and sauerkraut | Chef Focus | Kuba Winkowski

How to Make Hungarian Goulash at home | Easy Homemade Goulash Recipe | Tasty Goulash Recipe

Alma by Juan Amador

Roasted Mangalica Pork with Celeriac

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

Videos

Recipe.net Cooking Guides

Comments (0)