Indulge in the magic of Gordon Ramsay’s Roast Pork recipe. This delightful dish showcases a boneless pork shoulder or butt, seasoned with garlic powder, olive oil, and salt. With a cooking time of 2-2.5 hours, it serves 8-10 portions, making it perfect for gatherings.
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💗 Why You’ll Love This Roast Pork Recipe:
- Succulent and Tender: The roast pork is cooked to perfection, resulting in juicy and tender meat that melts in your mouth.
- Crispy Skin: The skin of the roast pork is crispy and golden brown, adding a delightful crunch to every bite.
- Flavorful Seasonings: The pork is seasoned with a blend of herbs and spices, creating a delicious flavor profile that enhances the natural taste of the meat.
❓ What Is Gordon Ramsay Roast Pork?
Gordon Ramsay’s roast pork recipe is a culinary masterpiece with a boneless pork shoulder or butt, garlic powder, salt, and olive oil, you can create a dish that is crispy on the outside and tender on the inside. It’s a delicious and satisfying meal that will impress your taste buds.
📜 Gordon Ramsay Roast Pork Ingredients
- 4 pound (2 kg) boneless pork shoulder or butt, rind on
- 2 teaspoons garlic powder
- 1/4 cup olive oil
- Salt
👩🍳 How To Make Gordon Ramsay Roast Pork
- Unwrap the pork and place it on a tray, rind-side up, in the refrigerator for at least 1 hour (or overnight) to dry out.
- Bring the pork to room temperature by taking it out of the refrigerator 1-2 hours before roasting.
- Preheat the oven to a sizzling 460°F (240°C).
- Score the rind in 1-inch intervals using a sharp knife, then pat the skin dry with paper towels.
- Flip the pork and rub garlic powder and salt into the meat, drizzle olive oil over the rind and meat, and season the rind generously with sea salt.
- Transfer the pork to a roasting dish and roast at 460°F (240°C) for 50 minutes until the rind crackles.
- Reduce the oven temperature to 350°F (180°C) and continue roasting for 1-1 1/2 hours, depending on your desired level of doneness.
- Increase the oven temperature back to 440°F (230°C) and roast for an additional 10 minutes until the rind turns into a glorious golden crackling and the pork is cooked through.
- To check if the pork is cooked, pierce the thickest part with a knife. If the juices run clear or the thermometer reads 160°F (71°C), it’s done.
- Remove the pork from the oven and let it rest for 15 minutes before carving.
💭 Recipe Tips
- Choose the Right Cut: Opt for a boneless pork shoulder or butt with the rind still on. This will help create that crispy crackling on the outside.
- Dry the Rind: Before roasting, make sure to dry the rind thoroughly by placing the unwrapped pork in the refrigerator for at least 1 hour or overnight.
- Bring to Room Temperature: Allow the pork to come to room temperature by taking it out of the refrigerator 1-2 hours before roasting. This ensures even cooking.
- Preheat the Oven: Make sure to preheat your oven to a high temperature of 460°F (240°C) to create a hot and sizzling environment for the pork.
🥣 What To Serve With Roast Pork?
Roast pork goes well with roasted vegetables, mashed potatoes, apple sauce, gravy, green salad, braised red cabbage, Yorkshire puddings, roasted apples, stuffing, and cranberry sauce.
🎚 How To Store Roast Pork?
- In the fridge: Store leftover roast pork in an airtight container in the refrigerator for up to 3-4 days.
- In the freezer: Wrap roast pork tightly in plastic wrap and place it in a freezer-safe bag or container that can be stored in the freezer for up to 3 months.
🥵 How To Reheat Roast Pork?
- In the oven: Place the roast pork in a baking dish and cover it with foil with Heat it in the oven for about 15-20 minutes at 350°F, or until it is heated through.
- In the microwave: Place roast pork on a microwave-safe plate with cover the plate with a microwave-safe lid and heat the pork in the microwave on medium power for 1-2 minutes, or until it is heated through.
- On the stove: Heat a skillet over medium heat and add a small amount of oil or butter with add the sliced roast pork to the skillet and reheat for 2-3 minutes on each side, or until it is heated through.
FAQ’S
Can I Substitute Fresh Garlic For Garlic Powder?
Yes, you can substitute fresh garlic for garlic powder in this recipe. Simply mince or crush a few cloves of fresh garlic and rub it onto the pork along with the other seasonings.
How Do I Know If The Pork Is Cooked Through Without A Thermometer?
Without a thermometer, you can check if the pork is cooked through by piercing the thickest part with a knife. If the juices run clear and the meat is no longer pink, it is likely cooked through.
Can I Roast the Pork In A Covered Dish?
It is not recommended to roast the pork in a covered dish for this recipe. It’s best to follow the recipe instructions and roast the pork uncovered for the best results.
Can I Add Herbs Or Spices To The Pork Rub?
Yes, you can add herbs and spices to the pork rub to enhance the flavor. Some popular options include rosemary, thyme, paprika, cumin, or chili powder. Feel free to experiment and customize the rub to your taste preferences.
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Gordon Ramsay Roast Pork Nutrition Fact
- Calories:248
- Total Fat: 18g
- Saturated Fat 6.7g
- Polyunsaturated Fat: 1.7g
- Monounsaturated Fat: 8g
- Cholesterol: 77mg
- Sodium: 58mg
- Total Carbohydrates: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 20g
Gordon Ramsay Roast Pork
Description
Indulge in the magic of Gordon Ramsay’s Roast Pork recipe. This delightful dish showcases a boneless pork shoulder or butt, seasoned with garlic powder, olive oil, and salt. With a cooking time of 2-2.5 hours, it serves 8-10 portions, making it perfect for gatherings. Prepare to be amazed by the tender, flavorful meat and the irresistible crispy exterior. Your guests will be left in awe of this culinary masterpiece.
Ingredients
Instructions
- Unwrap the pork and place it on a tray, rind-side up, in the refrigerator for at least 1 hour (or overnight) to dry out.
- Bring the pork to room temperature by taking it out of the refrigerator 1-2 hours before roasting.
- Preheat the oven to a sizzling 460°F (240°C).
- Score the rind in 1-inch intervals using a sharp knife, then pat the skin dry with paper towels.
- Flip the pork and rub garlic powder and salt into the meat, drizzle olive oil over the rind and meat, and season the rind generously with sea salt.
- Transfer the pork to a roasting dish and roast at 460°F (240°C) for 50 minutes until the rind crackles.
- Reduce the oven temperature to 350°F (180°C) and continue roasting for 1-1 1/2 hours, depending on your desired level of doneness.
- Increase the oven temperature back to 440°F (230°C) and roast for an additional 10 minutes until the rind turns into a glorious golden crackling and the pork is cooked through.
- To check if the pork is cooked, pierce the thickest part with a knife. If the juices run clear or the thermometer reads 160°F (71°C), it’s done.
- Remove the pork from the oven and let it rest for 15 minutes before carving.
Notes
- Choose the Right Cut: Opt for a boneless pork shoulder or butt with the rind still on. This will help create that crispy crackling on the outside.
Dry the Rind: Before roasting, make sure to dry the rind thoroughly by placing the unwrapped pork in the refrigerator for at least 1 hour or overnight.
Bring to Room Temperature: Allow the pork to come to room temperature by taking it out of the refrigerator 1-2 hours before roasting. This ensures even cooking.
Preheat the Oven: Make sure to preheat your oven to a high temperature of 460°F (240°C) to create a hot and sizzling environment for the pork.
Gordon Ramsay Roast Pork