This delicious and easy pork belly recipe is perfect for a hearty meal! With crispy skin or tender fat, it’s a flavorful dish that can be enjoyed on its own or added to soups, salads, and more. Simply season with salt, sugar, and pepper, and let the oven do the work.
Ingredients Needed:
- 450g pork belly, skin-on or skinless
- 4 tsp kosher salt
- 2 tsp sugar
- A few grinds of black pepper
How To Make Pork Belly Recipe?
- Prepare the Pork Belly: If using skin-on pork belly, pat the skin dry and score it in a diamond pattern. If using skinless, skip this step.
- Season and Refrigerate: Rub the pork belly with salt, sugar, and pepper. Cover and refrigerate overnight.
- Preheat Oven: Set the oven to 232°C.
- Roast: Put the pork belly in an oven-safe pan, skin or fat side up. Roast for 30 minutes, then reduce the temperature to 275°F and cook for 1 hour until tender.
- Cool and Chill: Let the pork belly cool, then wrap and refrigerate for a few hours or up to 2 days.
- Slice and Crisp: Slice the chilled pork belly into thick pieces and brown them in a skillet until crispy.
- Serve: Enjoy the crispy pork belly slices in dishes like soups, salads, or ramen.
Recipe Tips:
- Score the Skin: If using skin-on pork belly, make sure to score the skin in a diamond pattern. This helps it become crispy while roasting.
- Chill Before Slicing: After roasting, let the pork belly cool completely in the fridge. This makes slicing easier and helps the fat set for a crispier texture.
- Use a Heavy Pan: A heavy, oven-safe pan ensures even heat distribution, preventing the pork belly from cooking unevenly.
- Roast at Low Heat: After the initial high-temperature roasting, reduce the heat to ensure the pork belly becomes tender without burning.
- Don’t Rush: Allow the pork belly to rest and chill for several hours before slicing. The extra time helps the flavors develop and gives the best texture.
How To Store & Reheat Leftovers?
- Refrigerate: Cool the leftover pork belly to room temperature. Store it in the fridge in an airtight container for up to 2 days.
- Freeze: Cool the pork belly completely, wrap it well, and freeze for up to 2 months.
- Reheat: Heat the pork belly slices in a skillet over medium heat for 2-3 minutes per side until crispy and hot.
Nutrition Facts:
- Calories: 518 kcal
- Total Fat: 53g
- Saturated Fat: 19g
- Cholesterol: 72mg
- Sodium: 36mg
- Potassium: 185mg
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 9.3g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Sticky Pork Ribs Recipe
- Gordon Ramsay Pork Wellington Recipe
- Gordon Ramsay Pork Chop Recipe
Gordon Ramsay Pork Belly Recipe
Description
This delicious and easy pork belly recipe is perfect for a hearty meal! With crispy skin or tender fat, it’s a flavorful dish that can be enjoyed on its own or added to soups, salads, and more. Simply season with salt, sugar, and pepper, and let the oven do the work.
Ingredients
Instructions
- Prepare the Pork Belly: If using skin-on pork belly, pat the skin dry and score it in a diamond pattern. If using skinless, skip this step.
- Season and Refrigerate: Rub the pork belly with salt, sugar, and pepper. Cover and refrigerate overnight.
- Preheat Oven: Set the oven to 232°C.
- Roast: Put the pork belly in an oven-safe pan, skin or fat side up. Roast for 30 minutes, then reduce the temperature to 275°F and cook for 1 hour until tender.
- Cool and Chill: Let the pork belly cool, then wrap and refrigerate for a few hours or up to 2 days.
- Slice and Crisp: Slice the chilled pork belly into thick pieces and brown them in a skillet until crispy.
- Serve: Enjoy the crispy pork belly slices in dishes like soups, salads, or ramen.
Notes
- Score the Skin: If using skin-on pork belly, make sure to score the skin in a diamond pattern. This helps it become crispy while roasting.
- Chill Before Slicing: After roasting, let the pork belly cool completely in the fridge. This makes slicing easier and helps the fat set for a crispier texture.
- Use a Heavy Pan: A heavy, oven-safe pan ensures even heat distribution, preventing the pork belly from cooking unevenly.
- Roast at Low Heat: After the initial high-temperature roasting, reduce the heat to ensure the pork belly becomes tender without burning.
- Don’t Rush: Allow the pork belly to rest and chill for several hours before slicing. The extra time helps the flavors develop and gives the best texture.
Gordon Ramsay Pork Belly Recipe