Gordon Ramsay Roast Pork Recipe

The First Time I Screwed This Up…

I thought pork belly was impossible to ruin—fatty, forgiving, foolproof. I was wrong.

I ended up with chewy skin and bland, greasy meat. The crackling never popped. The sauce was just… winey water. I blamed the pork. Then I blamed the recipe. But the truth? I didn’t understand the system.

What changed everything was watching how Gordon Ramsay layers flavor and manages moisture—starting on the stove, finishing in the oven, building aromatics under the meat like a platform. This isn’t just a recipe; it’s heat choreography.

Here’s how to make the best roast pork belly you’ve ever pulled off, with zero soggy skin and all the confidence of a pro.

Why This Works (And Where Most Go Wrong)

Most people treat pork belly like a pot roast. It’s not.

Ramsay’s method starts with searing the aromatics and the pork—this begins the Maillard reaction and sets up a dry surface for the skin. He uses just enough liquid to braise the meat without drowning the crackling. And that skin? It’s scored deep enough to let the fat bubble up, but never into the meat itself.

Where most people fail:

• Too much liquid ruins the crisp
• Wet skin = rubbery results
• No sear before oven = bland belly

What makes Gordon’s version different is his dual-focus: texture on top, flavor underneath. You get both.

Ingredients That Actually Matter

• 1kg pork belly – Skin-on, boneless. Ask your butcher to score it or do it yourself.
• Sea salt & black pepper – Salt draws out moisture for better crackling.
• 1 fennel bulb – Sliced for sweetness and anise flavor.
• 4 bay leaves – Earthy depth.
• 3 garlic cloves – Crushed, not chopped—this prevents bitterness.
• 1 tsp cardamom pods + 4 star anise – Complex warmth.
• 1 tbsp fennel seeds – Reinforces that aromatic hit.
• Olive oil – For starting the aromatics and searing the pork.
• 325ml white wine – Use dry, not sweet. Sauvignon Blanc works.
• 500–750ml chicken stock – Add just to the fat line, never over the skin.
• 1 tbsp wholegrain mustard – Emulsifies and finishes the sauce.

Mistake I made? Using sweet wine. It clashed with the spices. Keep it dry.

How To Make Gordon Ramsay Roast Pork Belly

Preheat your oven to 180°C (350°F).

Score the skin in a tight diamond pattern (about 1.5cm apart). Don’t cut into the meat. Pat it dry with paper towels, then season heavily with salt and pepper.

In a large roasting tray, heat olive oil over medium heat. Add sliced fennel, garlic, bay leaves, cardamom pods, star anise, and half the fennel seeds. Stir for 2 minutes until the aroma hits you.

Push the aromatics to the side. Place the pork belly skin-side down directly onto the tray. Sear for 4–5 minutes until golden. Flip it skin-side up, season again, and sprinkle the rest of the fennel seeds over the top.

Deglaze the tray with white wine. Scrape all the browned bits. Let it reduce for 1 minute.

Add stock until it just reaches the fat layer below the skin. Don’t submerge it.

Transfer the whole tray to the oven and roast for 2½ hours, uncovered.

Rest the pork on a warm plate for 10 minutes—this lets the juices settle.

Meanwhile, skim off any excess fat from the tray, heat it back up, and whisk in the mustard. Reduce slightly, season, and strain if you want it smooth.

Slice the pork belly into thick slabs and serve with that rich, spiced pan sauce.

What Gordon Ramsay Says About This Dish

“You want the pork belly melting, the skin blistered—like it’s been under a sun lamp.”
→ I learned this means dry the skin thoroughly—paper towels + fridge overnight if needed.

“Fennel and pork are best mates. Don’t skip it.”
→ Fennel balances the richness. Once I tried it with just garlic and thyme—it tasted flat.

“Don’t boil the pork, you braise it just beneath the surface.”
→ This fixed my soggy skin problem instantly. Liquid must never touch the skin.

“Let it rest. Resting is part of the cooking.”
→ When I skipped this, the meat was loose and wet. Resting firms it up perfectly.

What I Got Wrong (And How I Fixed It)

• Didn’t dry the skin – The crackling never crisped. Now I air-dry it uncovered in the fridge overnight if I can.
• Too much liquid – Covered the skin and it steamed. Now I use a ladle to control stock height.
• Didn’t pre-sear – Flavor was weak. Now I always brown it on the stove first.

Variations That Actually Hold Up

• Spicy version: Add 1 tsp chili flakes or Szechuan peppercorns to the aromatics.
• Herb-forward: Use thyme and rosemary instead of fennel—but the skin needs to stay dry.
• Apple cider twist: Swap wine for dry cider and finish the sauce with apple cider vinegar and a knob of butter.

Don’t use balsamic vinegar—it overshadows the fennel and makes the sauce too sweet.

Pro Tips That Change the Game

• Score deeper than you think—but never into the meat. You need the fat to bubble through.
• Use a metal roasting tray, not ceramic. It holds and distributes heat better for that initial sear.
• Use a hairdryer or fan to dry the skin fast. Sounds mad, but works.
• Reheat under a grill (broiler) to revive crispiness—5 minutes on high.

Storage + Leftover Moves

• Store: Airtight container, fridge, up to 3 days.
• Freeze: Wrap tightly, freeze for 3 months. Thaw overnight in the fridge.
• Reheat: In a pan with a splash of water or broth, covered. Or under the grill to revive the crackling.
• Leftover move: Chop and toss with noodles, hoisin sauce, spring onions.

FAQs

Q: Can I use pork shoulder instead of belly?
A: You can, but you won’t get the same crackling. Shoulder has less skin and more connective tissue—better for pulled pork.

Q: Why isn’t my crackling crispy?
A: Likely reasons: skin was wet, not scored deeply enough, or submerged in liquid. Dry it, score it, and never let the liquid touch the skin.

Q: Can I make it ahead?
A: Yes. Reheat in the oven at 200°C (390°F) uncovered for 15–20 minutes to re-crisp the skin.

Q: What’s the best wine to use?
A: Dry white—Sauvignon Blanc or Pinot Grigio. Avoid anything sweet.

Try More Recipes:

• Gordon Ramsay’s Irish Lamb Stew Was the Pause I Didn’t Know I Needed
• Gordon Ramsay Herb Butter For Turkey Recipe 
• Gordon Ramsay’s Pan-Seared Halibut Was the Most Peaceful Thing I Ate All Week
• Gordon Ramsay’s Bacon and Leek Quiche Was the Comfort I Didn’t Know I Needed