Gordon Ramsay Pork Belly Recipe
Do you want the perfect Sunday roast? You must try this Gordon Ramsay Pork Belly Recipe. It is famous for a reason.
Equipment
- Sharp knife
- Large Roasting Tray
- Stovetop
- Oven
- Serrated Knife
- Measuring Jug
- Whisk
Ingredients
- 1 kg PORK BELLY
- 1 tbsp Sea Salt
- 1 tsp Black Pepper
- 1 bulb Fennel
- 4 cloves Garlic
- 3 pods Star Anise
- 4 pods Cardamom
- 1 tbsp Fennel Seeds
- 4 leaves Bay Leaves
- 2 tbsp Olive Oil
- 300 ml White Wine
- 500 ml Chicken Stock
- 1 tbsp Wholegrain Mustard
Instructions
- Preheat your oven to 180°C or 350°F. This ensures the oven is hot enough.
- Score the pork skin with a sharp knife. Make diagonal lines to create a diamond pattern.
- Rub plenty of sea salt into the skin. Make sure the salt gets into the cuts.
- Place your roasting tray on the stove heat. Add oil, fennel, garlic, and all dry spices.
- Fry the spices for two minutes until they smell good. Move them to the side of the tray.
- Place the pork skin-side down in the tray. Sear it for five minutes until it is golden.
- Turn the pork over so skin is up. Season the skin again with salt and fennel seeds.
- Pour the white wine into the tray. Scrape the bottom to get all the flavor bits.
- Add chicken stock until it reaches the fat layer. Do not get the skin wet or soggy.
- Bring the liquid to a boil on the stove. This starts the braising process right away.
- Transfer the tray to the oven carefully. Roast the pork for about two and a half hours.
- Take the pork out and let it rest. This keeps the juices inside the meat.
- Whisk mustard into the tray juices to make sauce. Serve it warm with your sliced pork.
Notes
- Always dry the pork skin with paper towels first.
- Score only the fat, not the actual meat below.
- Rub the salt very deep into the scored lines.
- Do not pour liquid over the top of the skin.
- Let the meat rest for ten minutes before slicing.