This delicious and easy roast pork belly recipe, inspired by Gordon Ramsay, brings a mouthwatering combination of crispy skin and tender meat. With simple ingredients like fennel, garlic, and white wine, it’s a dish that’s perfect for any occasion, offering rich flavors and a beautiful, golden crust. Enjoy a satisfying, flavorful meal with minimal effort!
Ingredients Needed:
- 1kg pork belly
- 1 tbsp sea salt
- 1 tsp black pepper
- 1 fennel bulb, roughly sliced
- 4 fresh bay leaves
- 3 garlic cloves, peeled and crushed
- 1 tsp cardamom pods, crushed
- 4-star anise
- 1 tbsp fennel seeds
- 1 tbsp olive oil
- 325ml white wine
- 500–750ml chicken stock
- 1 tbsp wholegrain mustard
How To Make Roast Pork Recipe?
- Preheat the Oven: Preheat your oven to 180°C (350°F) or Gas Mark 4.
- Score and Season the Pork: Score the pork belly skin diagonally in a diamond pattern about 1.5cm (0.6 inch) apart. Season generously with sea salt and black pepper, rubbing it into the skin.
- Prepare Aromatics: Heat a roasting tray on the hob over medium heat. Add olive oil, sliced fennel, bay leaves, garlic, cardamom pods, star anise, and half the fennel seeds. Stir for 2 minutes until aromatic.
- Sear the Pork: Push the aromatics to the side of the tray. Place the pork belly skin-side down and cook for about 5 minutes until golden brown. Flip the pork, season the skin again with sea salt, and sprinkle with the remaining fennel seeds.
- Deglaze and Add Stock: Pour white wine into the tray to deglaze, scraping up any browned bits from the bottom. Bring to a boil, then pour in chicken stock to just below the pork skin’s fat layer. Let it boil again.
- Roast the Pork: Transfer the roasting tray to the oven and cook for 2½ hours until the pork is tender.
- Rest the Meat: Remove the pork from the oven and place it on a warm plate to rest for 10 minutes.
- Prepare the Sauce: Skim any excess fat from the tray. Heat the tray on the hob, whisk in wholegrain mustard, and adjust the seasoning as needed. Remove the star anise and cardamom pods, then pour the sauce into a jug.
- Serve: Slice the rested pork belly and serve with the prepared sauce on the side.
Recipe Tips:
- Score the Pork Belly Skin Properly: Make sure to score the skin in a diamond shape to get it crispy. Don’t cut into the meat.
- Dry the Skin: Dry the pork skin before seasoning to get the crispiest crackling.
- Use Just Enough Stock: Add enough stock to reach the fat layer under the skin, but not too much.
- Rest the Pork: Let the pork rest for 10 minutes after roasting. This helps keep the meat juicy.
- Taste the Sauce: Before serving, taste the sauce and adjust the seasoning, especially with mustard or salt.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover pork cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: Once cooled, wrap the pork tightly in plastic wrap or foil, then place it in a freezer bag. Freeze for up to 3 months.
- Reheat: Heat a pan on medium, add a splash of water or broth, cover, and heat the pork for 5-7 minutes, turning occasionally.
Nutrition Facts:
- Calories: 600 kcal
- Total Fat: 50g
- Saturated Fat: 20g
- Cholesterol: 80mg
- Sodium: 90mg
- Potassium: 400mg
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 18g
Gordon Ramsay Roast Pork Recipe
Description
This delicious and easy roast pork belly recipe, inspired by Gordon Ramsay, brings a mouthwatering combination of crispy skin and tender meat. With simple ingredients like fennel, garlic, and white wine, it’s a dish that’s perfect for any occasion, offering rich flavors and a beautiful, golden crust. Enjoy a satisfying, flavorful meal with minimal effort!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 180°C (350°F) or Gas Mark 4.
- Score and Season the Pork: Score the pork belly skin diagonally in a diamond pattern about 1.5cm (0.6 inch) apart. Season generously with sea salt and black pepper, rubbing it into the skin.
- Prepare Aromatics: Heat a roasting tray on the hob over medium heat. Add olive oil, sliced fennel, bay leaves, garlic, cardamom pods, star anise, and half the fennel seeds. Stir for 2 minutes until aromatic.
- Sear the Pork: Push the aromatics to the side of the tray. Place the pork belly skin-side down and cook for about 5 minutes until golden brown. Flip the pork, season the skin again with sea salt, and sprinkle with the remaining fennel seeds.
- Deglaze and Add Stock: Pour white wine into the tray to deglaze, scraping up any browned bits from the bottom. Bring to a boil, then pour in chicken stock to just below the pork skin’s fat layer. Let it boil again.
- Roast the Pork: Transfer the roasting tray to the oven and cook for 2½ hours until the pork is tender.
- Rest the Meat: Remove the pork from the oven and place it on a warm plate to rest for 10 minutes.
- Prepare the Sauce: Skim any excess fat from the tray. Heat the tray on the hob, whisk in wholegrain mustard, and adjust the seasoning as needed. Remove the star anise and cardamom pods, then pour the sauce into a jug.
- Serve: Slice the rested pork belly and serve with the prepared sauce on the side.
Notes
- Score the Pork Belly Skin Properly: Make sure to score the skin in a diamond shape to get it crispy. Don’t cut into the meat.
- Dry the Skin: Dry the pork skin before seasoning to get the crispiest crackling.
- Use Just Enough Stock: Add enough stock to reach the fat layer under the skin, but not too much.
- Rest the Pork: Let the pork rest for 10 minutes after roasting. This helps keep the meat juicy.
- Taste the Sauce: Before serving, taste the sauce and adjust the seasoning, especially with mustard or salt.