How To Make Slow Roasted Pork Belly | Gordon Ramsay

pork belly

🥗Healthier: pork loin

💰Cheaper: pork shoulder

Pork loin is leaner, while pork shoulder is more affordable and still flavorful.

Take a very sharp knife and score the pork belly in a diamond pattern using long strokes.

Rub a handful of salt into the scored pork belly, ensuring it gets into the cracks for crispy crackling.

Heat a roasting tray until very hot.

Add whole fennel to the tray to intensify flavor and keep the meat succulent.

Crush and peel three whole cloves of garlic and add them to the fennel in the tray.

Pour in olive oil to complement the strong aniseed flavor of the fennel.

Add fennel seeds, star anise, and a couple of cardamom seeds to the tray.

Sear the pork belly skin-side down in the hot tray to lock in flavor.

Flip the pork belly over to get the skin crispy and embed fennel seeds into the cracks.

Add white wine to the pan and allow it to bubble away until the alcohol has burnt off.

Pour stock underneath the skin of the pork belly so it roasts on top, ensuring it is submerged.

Bring the stock to a boil before placing it in the oven to ensure it reaches temperature.

Slow roast the pork belly at 180 degrees Celsius (356°F) for two and a half hours.

Remove the pork belly from the oven and check for crispy skin and reduced stock.

Transfer the pork belly to a board and discard excess fat from the roasting tray.

Take a couple of slices of bread and lay them on top of the roasting tray to absorb the fat.

In a frying pan, add a teaspoon of mustard and whisk it in with the absorbed fat, simmering for a few minutes.

Slice the pork belly using a serrated knife for tender cuts.

Stir through chopped mint and pile onto toasted bread.

Crumble creamy feta cheese over the dish for a salty tang.

Add the shin back into the pan with a glass of dry white wine and the juice of an orange.

Cooking Techniques

Equipment Needed

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