Preheat the oven to 300°F (150°C). Rub the pork belly with salt, black pepper, smoked paprika, and garlic powder. Place it in a roasting pan and roast for 3 hours until tender. Let it rest before slicing.

Make the Celeriac Puree

Cook Celeriac

In a pot, add the diced celeriac and cover with water. Boil until tender, about 15-20 minutes. Drain and return to the pot.

Blend

Add heavy cream, butter, salt, and white pepper to the cooked celeriac. Blend until smooth and creamy. Adjust seasoning to taste.

Brown Butter Fennel

Cook Fennel

In a skillet, melt the butter over medium heat until browned. Add the sliced fennel and salt, cooking until the fennel is soft and caramelized, about 10 minutes.

Prepare the Tapioca Crisp

Make Tapioca Dough

In a bowl, mix tapioca flour with water and a pinch of salt until a dough forms. Roll thin and cut into desired shapes.

Fry Crisps

Heat oil in a deep pan and fry the tapioca shapes until they puff and turn golden. Drain on paper towels.

Assembly

Plate the Dish

On each plate, spread a layer of celeriac puree, top with sliced pork belly, scatter brown butter fennel, garnish with pomegranate seeds, and place tapioca crisps on the side.