Gordon Ramsay Pork Belly

Gordon Ramsay Pork Belly consists of pork belly, sea salt, black pepper, fennel, bay leaves, garlic, cardamom pods, star anise, fennel seeds, white wine, chicken stock, and wholegrain mustard. It serves 7, takes about 3 hours, resulting in succulent, flavorful pork with crispy crackling.

Try More Gordon Ramsay Recipe:

• Gordon Ramsay Pork Chop Recipe
• Gordon Ramsay Pork Wellington
• Gordon Ramsay Sticky Pork Ribs Recipe

🧡 Why You’ll Love This Pork Belly Recipe:

• Crispy Crackling: It delivers perfectly crispy crackling on the outside, providing a satisfying crunch.
• Tender Meat: Slow-cooking ensures the pork belly is incredibly tender and succulent on the inside.
• Flavorful Aromatics: A medley of aromatic ingredients like fennel, bay leaves, and star anise infuse the dish with enticing flavors.
• Caramelized Skin: The slow-searing method results in a gorgeously caramelized skin, adding depth to each bite.
• Balanced Seasoning: Generous seasoning with sea salt and black pepper ensures a well-balanced taste profile.
• Savory Sauce: The sauce, enriched with mustard, complements the pork perfectly, creating a harmonious blend of flavors.

❓ What Is Gordon Ramsay’s Pork Belly Recipe?

Gordon Ramsay’s Pork Belly Recipe features seasoned pork belly seared to crispy perfection, slow-cooked with aromatic fennel, bay leaves, and star anise. Deglazed with white wine, simmered in chicken stock, and served with a flavorful mustard sauce.

🥩 Gordon Ramsay Pork Belly Ingredients

• 1kg pork belly
• Sea salt and black pepper
• 1 fennel bulb, trimmed and roughly sliced
• 4 fresh bay leaves
• 3 garlic cloves, peeled and bashed
• 1 tsp cardamom pods, bashed
• 4 star anise
• 1 tbsp fennel seeds
• Olive oil
• 325ml white wine
• 500–750ml chicken stock (depending on the size of your pan)
• 1 tbsp wholegrain mustard

🍛 How To Make Gordon Ramsay Pork Belly

1. Warm the oven up to 180°C/Gas 4.
2. At 1½ cm intervals, score the pork belly skin crosswise in the shape of a diamond. Add a lot of salt and pepper, and rub it into the skin well.
3. Put the fennel, bay leaves, garlic, cardamom, star anise, and half of the fennel seeds in a hot roasting tray with a little oil. Heat for two minutes, until the smell is nice. Move the pork to the side of the pan and place it skin-side down.
4. Cook for at least 5 minutes, or until it turns golden brown. Now flip the pork over and salt the skin again. Then put the rest of the fennel seeds on top. To deglaze the pan, add the wine and scrape up the bits on the bottom.
5. Be careful not to get the pork skin wet. When it starts to boil, add enough stock to cover the fat layer just below the skin. Let it boil again.
6. Put the tray in an oven that is already hot and cook for 2½ hours.
7. Place the meat on a warm plate and let it rest for a while. In the meantime, use a spoon to remove any extra fat from the roasting tray or a piece of bread can be dragged across the cooking juices to soak them up. Place the tray on the stove and heat it up.
8. Add the mustard. Whisk it in, and then taste it to see if the flavors need to be changed. Get the sauce out of the pot and into a jug. Remove the star anise and cardamom pods. Put the sauce next to the pork after it has rested.

💭 Recipe Tips

• Proper Scoring: When scoring the pork belly skin, make sure the cuts are about 1.5 cm apart and not too deep. This helps create crispy crackling.
• Generous Seasoning: Don’t skimp on the sea salt and black pepper. Rub it into the scored skin thoroughly for a flavorful and crispy finish.
• Aromatics Enhancement: Heating the fennel, bay leaves, garlic, cardamom, star anise, and fennel seeds in oil before adding the pork enhances their aroma and infuses the dish with flavor.
• Golden Brown Skin: Take your time to achieve a golden brown color when searing the pork. This step is crucial for the crispy skin.
• Deglazing with Wine: Adding wine to the pan helps deglaze it and incorporates those flavorful bits into the sauce. Be cautious not to wet the pork skin.
• Monitoring Stock Level: Ensure you add enough chicken stock to cover the fat layer just below the skin. This helps keep the meat tender during the slow cooking process.

🥗 What To Pair Nicely With Pork Belly?

Pair Pork Belly with creamy mashed potatoes, buttered green beans, or roasted root vegetables for a well-balanced meal the pork’s richness contrasts beautifully with the sides, creating a harmonious combination of flavors and textures.

🎚 How To Store Leftovers Pork Belly?

• Refrigerator: Allow the leftover Pork Belly to cool to room temperature transfer it to an airtight container and store it in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, wrap the cooled pork belly tightly in plastic wrap or foil, then place it in a freezer-safe bag or container label and date it, and it can be stored in the freezer for up to 2-3 months.

🥵 How To Reheat Leftovers Pork Belly?

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover pork belly on a baking sheet, cover it with foil to prevent drying, and bake for about 15-20 minutes or until it’s heated through.
• Pan Searing: Heat a skillet over medium-high heat, add a touch of oil, and sear the pork belly on both sides until it’s heated and the skin is crispy (about 5 minutes per side).

FAQs

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Pork Tenderloin
• Gordon Ramsay Crockpot Ranch Pork Chops And Potatoes  
• Gordon Ramsay Roast Pork

Gordon Ramsay Pork Belly Nutrition Facts

Pork Belly Nutrition Facts (per 3-ounce serving):

• Calories: 298
• Total Fat: 30g
• Saturated Fat: 11g
• Cholesterol: 32mg
• Sodium: 37mg
• Total Carbohydrates: 0g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 7g

Gordon Ramsay Pork Belly

Author: Erin Table for Seven Cooking Method:Slow-Cooking Cuisine:British Courses:Dinner, Lunch, Main Recipe Keys: P Pork Belly

Difficulty:BeginnerPrep time: 30 minutesCook time:2 hours 20 minutesRest time: 10 minutesTotal time:3 hours Servings:7 servingsCalories:298 kcal Best Season:Available

Description

Gordon Ramsay Pork Belly consists of pork belly, sea salt, black pepper, fennel, bay leaves, garlic, cardamom pods, star anise, fennel seeds, white wine, chicken stock, and wholegrain mustard. It serves 7, takes about 3 hours, resulting in succulent, flavorful pork with crispy crackling.

Ingredients

• 1kg pork belly
• Sea salt and black pepper
• 1 fennel bulb, trimmed and roughly sliced
• 4 fresh bay leaves
• 3 garlic cloves, peeled and bashed
• 1 tsp cardamom pods, bashed
• 4 star anise
• 1 tbsp fennel seeds
• Olive oil
• 325ml white wine
• 500–750ml chicken stock (depending on the size of your pan)
• 1 tbsp wholegrain mustard

Instructions

1. Warm the oven up to 180°C/Gas 4.
2. At 1½ cm intervals, score the pork belly skin crosswise in the shape of a diamond. Add a lot of salt and pepper, and rub it into the skin well.
3. Put the fennel, bay leaves, garlic, cardamom, star anise, and half of the fennel seeds in a hot roasting tray with a little oil. Heat for two minutes, until the smell is nice. Move the pork to the side of the pan and place it skin-side down.
4. Cook for at least 5 minutes, or until it turns golden brown. Now flip the pork over and salt the skin again. Then put the rest of the fennel seeds on top. To deglaze the pan, add the wine and scrape up the bits on the bottom.
5. Be careful not to get the pork skin wet. When it starts to boil, add enough stock to cover the fat layer just below the skin. Let it boil again.
6. Put the tray in an oven that is already hot and cook for 2½ hours.
7. Place the meat on a warm plate and let it rest for a while. In the meantime, use a spoon to remove any extra fat from the roasting tray or a piece of bread can be dragged across the cooking juices to soak them up. Place the tray on the stove and heat it up.
8. Add the mustard. Whisk it in, and then taste it to see if the flavors need to be changed. Get the sauce out of the pot and into a jug. Remove the star anise and cardamom pods. Put the sauce next to the pork after it has rested.

Notes

• Proper Scoring: When scoring the pork belly skin, make sure the cuts are about 1.5 cm apart and not too deep. This helps create crispy crackling.
• Generous Seasoning: Don’t skimp on the sea salt and black pepper. Rub it into the scored skin thoroughly for a flavorful and crispy finish.
• Aromatics Enhancement: Heating the fennel, bay leaves, garlic, cardamom, star anise, and fennel seeds in oil before adding the pork enhances their aroma and infuses the dish with flavor.
• Golden Brown Skin: Take your time to achieve a golden brown color when searing the pork. This step is crucial for the crispy skin.
• Deglazing with Wine: Adding wine to the pan helps deglaze it and incorporates those flavorful bits into the sauce. Be cautious not to wet the pork skin.
• Monitoring Stock Level: Ensure you add enough chicken stock to cover the fat layer just below the skin. This helps keep the meat tender during the slow cooking process.

Keywords:Gordon Ramsay Pork Belly