How To Make Gordon Ramsay Slow-Roasted Pork Belly Recipe

This how to make a slow-roasted pork belly by Gordon Ramsay recipe. In this pork recipe video, we’ll show you how to make Gordon Ramsay’s slow-roasted pork belly recipe at home!
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Cooking this pork recipe video was inspired by @gordonramsay’s video Slow-Roasted Pork Belly | Gordon Ramsay, which you can find here: https://youtu.be/9biIOtEYeHc

Slow-roasting really locks in the flavours into this pork belly, and the end result will be a delicious crispy delight perfect to share! If you have the time, slow roasted pork belly is totally worth it. We tested out Gordon Ramsay’s recipe to see how easy it is and we learned a few things along the way.

If you love this how to make slow-roasted pork belly by Gordon Ramsay recipe, let us know what you think in the comments below! #cooking #gordonramsay #porkbelly

0:00 Prepping the pork belly
0:32 Searing the pork belly
1:12 Roasting the pork belly
1:23 Making the pork belly sauce
1:32 Serving the pork belly

Ingredients for making Gordon Ramsay’s slow-roasted pork belly:
1 kg pork belly
Coarse sea salt
Olive oil
1 fennel bulb, chopped
3 garlic cloves, peeled and smashed
1 tbsp fennel seeds
4 star anise
1 tsp cardamom pods, smashed
4 fresh bay leaves
325ml white wine
500–750ml chicken stock (depending on the size of your pan)
1 tbsp wholegrain mustard

Instructions for making slow-roasted pork belly by Gordon Ramsay:
– First things first, you’ll need a piece of pork belly which you can find at most butcher shops
– Position the pork belly so the thick skin is facing up then use a very sharp knife to cut diagonal slits all across the skin
– Now rotate the pork belly and continue slicing to form little squares or diamonds
– When you’re done, generously sprinkle the skin with coarse sea salt and use your hands to really rub it in to all the cracks you created with your knife
– This will help the skin to get really crispy in the oven
– Now place a large roasting pan on your stove and heat up some olive oil
– Add one roughly chopped fennel bulb, whole peeled and smashed garlic cloves, fennel seeds, star anise, smashed cardamom pods, and bay leaves to the pan and stir everything together
– Once that’s cooked a little place your pork belly skin side down in the pan
– We want to sear the fat to seal in the flavour so if there are vegetables underneath you can just move them to the side with a spoon
– Push the meat down to try to get an even sear
– After a little while, flip the pork belly over
– As you can see, our pan was a bit too hot in the middle so we didn’t end up with an even sear but don’t worry, it all worked out
– Top with a couple more sprinkles of fennel seeds, and allow the underside to sear a bit before pouring in white wine and chicken stock
– The meat of the pork will slowly braise in the wine and stock while the skin gets really crispy in the oven
– The liquid needs to come up to a boil before you transfer the whole pan to a 350 degree oven for about 2 and a half hours
– When it’s done, the top should be brown and crispy and most of the liquid in the pan will have reduced
– Remove the pork and set aside to rest while you make a quick sauce from the roasting liquid
– Just add some grainy mustard and stir it all together, that’s it, sauce done
– To cut your pork belly be sure to use a serrated knife
– The skin should be super crispy but the meat will be melt in your mouth succulent, top with some of your sauce and you’ve got a perfect comforting meal

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If you have the time slow roasted pork belly is  totally worth it we tested out gordon ramsay’s   recipe to see how easy it is and we learned a few  things along the way first things first you’ll  

Need a piece of pork belly which you can find at  most butcher shops position the pork belly so the   thick skin is facing up then use a very sharp  knife to cut diagonal slits all across the skin   now rotate the pork belly and continue slicing  to form little squares or diamonds when you’re  

Done generously sprinkle the skin with coarse sea  salt and use your hands to really rub it into all   the cracks you just created with your knife this  will help the skin to get really crispy in the  

Oven now place a large roasting pan on your stove  and heat up some olive oil add one roughly chopped   fennel bulb three whole peeled and smashed garlic  cloves fennel seeds star and knees smash cardamom   pods and bay leaves to the pan and stir everything  together once that’s cooked a little place your  

Pork belly skin side down in the pan we want to  sear the fat to seal in the flavor so if there   are vegetables underneath you can just move them  to the side with a spoon after a little while flip  

The pork belly over as you can see our pan was a  bit too hot in the middle so we didn’t end up with   an even sear but don’t worry it all worked out top  with a couple more sprinkles of fennel seeds then  

Allow the underside to sear a bit before pouring  in white wine and chicken stock the meat of the   pork will slowly braise in the wine and stock  while the skin gets really crispy in the oven  

The liquid needs to come up to a boil before you  can transfer the whole pan to a 350 degree oven   for about two and a half hours remove the pork  and set aside to rest while you make a quick sauce  

From the roasting liquid just add some grainy  mustard and stir it all together and that’s it   the sauce is done to cut your pork belly be  sure to use a serrated knife the skin should  

Be super crispy but the meat will be melt in your  mouth succulent top with some of your sauce and   you’ve got a perfect comforting meal hit that  subscribe button for more delicious recipes