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1
Fill a large pan with water, add the piece of pork to it, and bring to a boil.
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2
Simmer for five minutes, then lift out the pork and set aside, pouring away the cooking water.
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3
While the meat is simmering, trim the green onions, discarding the darkest part of the green stalks, and chop them.
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4
Peel the ginger and cut the flesh into matchsticks.
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5
Peel and finely slice the garlic.
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6
Put the pan back on the heat and add the oil.
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7
Warm it over medium heat, then add the green onions, ginger, and garlic and let soften, stirring so they do not color.
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8
Lower in the piece of pork.
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9
Add the sugar, soy sauce, rice wine, salt, star anise, five-spice powder, crushed chiles, and cinnamon stick and then pour in the stock.
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10
Bring to a boil, decrease the heat so that the cooking continues at a comfortable simmer, then cover.
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11
Let cook gently for an hour, checking occasionally that there is plenty of liquid left in the pan.
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12
Turn the meat over, so that the other half is now under the broth, cover, and continue cooking for a further hour.
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13
Peel the celery root, chop it up, and boil in deep, salted water until tender.
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14
It should be ready in about twenty to twenty-five minutes.
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15
Drain thoroughly and put into a food processor with the butter and some black pepper.
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16
Process to a smooth puree.
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17
To serve, put a big spoonful of celery root puree in the middle of a large, shallow bowl.
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18
Carve the pork into coarse slices (it will fall apart as you do so) and lay it alongside the puree.
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19
Pour a ladleful or two of broth around the outside and serve.
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20
Youll need spoons for the broth.
