How To Make Gordon Ramsay Slow-Roasted Pork Belly Recipe

This how to make a slow-roasted pork belly by Gordon Ramsay recipe. In this pork recipe video, we'll show you how to make Gordon Ramsay's slow-roasted pork belly recipe at home!

Slow-roasting really locks in the flavours into this pork belly, and the end result will be a delicious crispy delight perfect to share! If you have the time, slow roasted pork belly is totally worth it. We tested out Gordon Ramsay’s recipe to see how easy it is and we learned a few things along the way.

If you love this how to make slow-roasted pork belly by Gordon Ramsay recipe, let us know what you think in the comments below! #cooking #gordonramsay #porkbelly

0:00 Prepping the pork belly
0:32 Searing the pork belly
1:12 Roasting the pork belly
1:23 Making the pork belly sauce
1:32 Serving the pork belly

Ingredients for making Gordon Ramsay's slow-roasted pork belly:
1 kg pork belly
Coarse sea salt
Olive oil
1 fennel bulb, chopped
3 garlic cloves, peeled and smashed
1 tbsp fennel seeds
4 star anise
1 tsp cardamom pods, smashed
4 fresh bay leaves
325ml white wine
500–750ml chicken stock (depending on the size of your pan)
1 tbsp wholegrain mustard

Instructions for making slow-roasted pork belly by Gordon Ramsay:
- First things first, you’ll need a piece of pork belly which you can find at most butcher shops
- Position the pork belly so the thick skin is facing up then use a very sharp knife to cut diagonal slits all across the skin
- Now rotate the pork belly and continue slicing to form little squares or diamonds
- When you’re done, generously sprinkle the skin with coarse sea salt and use your hands to really rub it in to all the cracks you created with your knife
- This will help the skin to get really crispy in the oven
- Now place a large roasting pan on your stove and heat up some olive oil
- Add one roughly chopped fennel bulb, whole peeled and smashed garlic cloves, fennel seeds, star anise, smashed cardamom pods, and bay leaves to the pan and stir everything together
- Once that’s cooked a little place your pork belly skin side down in the pan
- We want to sear the fat to seal in the flavour so if there are vegetables underneath you can just move them to the side with a spoon
- Push the meat down to try to get an even sear
- After a little while, flip the pork belly over
- As you can see, our pan was a bit too hot in the middle so we didn’t end up with an even sear but don’t worry, it all worked out
- Top with a couple more sprinkles of fennel seeds, and allow the underside to sear a bit before pouring in white wine and chicken stock
- The meat of the pork will slowly braise in the wine and stock while the skin gets really crispy in the oven
- The liquid needs to come up to a boil before you transfer the whole pan to a 350 degree oven for about 2 and a half hours
- When it’s done, the top should be brown and crispy and most of the liquid in the pan will have reduced
- Remove the pork and set aside to rest while you make a quick sauce from the roasting liquid
- Just add some grainy mustard and stir it all together, that’s it, sauce done
- To cut your pork belly be sure to use a serrated knife
- The skin should be super crispy but the meat will be melt in your mouth succulent, top with some of your sauce and you’ve got a perfect comforting meal

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This slow-roasted pork belly by Gordon Ramsay recipe is part of our essential recipes series:

[bradenwood]

I’m so glad I watched this after Gordon Ramsay’s video. I completely forgot that they use Celsius instead of Fahrenheit in England and my temperature wasn’t set properly

[raychang]

Great video, Dished!
I love how Chef Ramsay can take a cooking idea and not only make it easy, but also make it taste really good. Excellent!!!

[Brainfreeze]

Looks amazing but as someone who has slice quite a few pork bellies I would not use a serrated knife. A hollow edge slicer is the way to go. The serrated knife is going to tear the pork as it did in the video.

[babitasingh]

Perfect timing! I was just gonna start making some.

[Bazinga]

Just a little note, you're not waiting for the entire cut to be seared, when you flip it to skin-side up, the oven will take care of the rest. I burnt all the spices waiting to get an even sear - that's not the goal!

[tombono]

Yes she’s totally right, fast super easy to follow

[lemondigit]

Thanks to dished
I'm having a blast eating these good recipes

[tati]

Yes but in Gordon Ramsay's video he adds the white wine first, then lets it cook off before adding the chicken stock.

[agitokeatingtv]

Wow pork belly looks so delicious
My fav meat is pork becz I love fats

[nancywilkie]

Can you use the same recipe with pork belly strips?

[ironian]

I've just watched this on Gordon Ramsey video.
I take it you did too as this video is almost exactly the same

[mariogentry]

Are there any recommendations for a roasting pan that can be used on a stovetop?

[ScottWilliamson]

Looks great. I've never had belly. Never noticed it at my meat counter. Looks rich. Looks tasty.

[ruthlessrog]

DO NOT use Serrated blade. It quickly became a pulled pork video 🤣

[teddycastillo]

What kind of wine do I use to cook the pork belly?

[judeduval]

What if I place my pork first the the veg? It won't work?

[teejae]

Had to double check this wasn’t HTB the voice started sounding familiar

[NATObait]

Great except it is rubbery and no crispy crackling. Send it back!

[alvarh]

This is a 90s pitiful compressed radio ad, using Gordon Ramsey’s name to get clicks, and showing a recipe which results in a totally different -worse- meal.

[julianburr]

In Gordon’s video he states to not get any of the braising liquid on the skin so it stays dry but in your video you did pour it over the skin. I see that yours still turned out crispy like his. Does that not matter and that’s just Gordon being Gordon or did you do it for a reason..like so it doesn’t burn like as an extra precaution?