Crispy Pork Belly with Celeriac Purée and Tare Sauce

• 2 kg pork belly (pork bacon) with skin
• 2 teaspoons salt
• 1 teaspoon sugar
• ½ teaspoon black pepper
• 1 teaspoon ground aniseed
• ½ teaspoon cinnamon
• 2 tablespoons dry white wine
• White vinegar (as needed)
• 1 tablespoon olive oil

For the Celeriac Purée

• 800 g peeled celeriac (celery root)
• 450 ml milk
• 450 ml water
• 250 g unsalted butter, frozen and cut into cubes
• ½ lime, juice
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Tare Sauce

• 120 g soy sauce
• 60 g brown sugar
• 120 ml dry white wine
• 1 clove garlic, grated
• 2–3 cm fresh ginger, grated
• ½ lime, juice
• 1 lime, zest

1. Prick the skin of the pork belly thoroughly with a sharp tool and score the underside.
2. Mix the white wine with the salt, sugar, and all the spices to create a uniform paste.
3. Rub the entire surface of the pork belly with the paste. Rub the skin with a layer of white vinegar and salt it very well. Place the pork belly uncovered in the refrigerator and leave it overnight (24 hours).
4. Before baking, pat the skin surface very dry with kitchen paper to remove all moisture. Bake in a preheated oven, using the heating elements, at 160°C top-bottom for 50 minutes.
5. Remove from the oven and brush the skin with a thin layer of olive oil. Return to the oven at 240°C and bake for 30–35 minutes, until the skin becomes crispy.

For the Celeriac Purée:

6. Cut the celeriac into cubes. Place it in a saucepan with the water and milk and add salt.
7. Bring to a boil and cook for 20–25 minutes, until completely tender. Drain well and transfer the celeriac to a food processor.
8. Add the cold butter, salt, pepper, and lime juice. Blend until you have a smooth and velvety purée.

For the Tare Sauce:

9. Place all ingredients in a small saucepan.
10. Heat over medium heat, stirring, until the sugar dissolves.
11. Let the sauce reduce and thicken until it reaches a sauce consistency.