Gordon Ramsay’s Belly Of Pork Recipe

Wanna give a celebrity chef makeover to your pork? You should try Gordon Ramsay’s belly of pork. This signature-style pork recipe will add tons of flavor. This recipe is super fun and easy. So, put on your apron and try your hand at this recipe.

Gordon Ramsay’s belly of pork is one of the most liked recipes on the internet. It has a light fragrance of white wine and fennel seeds. You’ll love the flavorful juice dripping from the pork as you cut it. It’s tender and almost melts in the mouth. The delicious rusty sauce adds more delight. Now, let’s get to the recipe for the belly of pork by the creative genius Gordon Ramsay.

For Gordon Ramsay’s Belly of Pork, season the pork belly with salt, then add it to the pan with olive oil, bay leaves, chopped fennel, and garlic cloves. Add white wine and chicken stock. Cook it in the oven for about 2.5 hours. Remove the pork and add grain mustard to the leftover juice. Cook it in a pot until it becomes a lovely, rustic sauce. Serve this sauce with pork slices.

This was just a brief of the recipe. To know the entire instructions, read the recipe card below. If you need to watch a video for the recipe, I’ve included it below. Please rate the recipe and save it.

Expert Tips That I Recommend

• You need to score the skin deeply, but be careful. Make long, even cuts, but avoid deep cuts. The score helps in rendering fat and gives you crispier crackling.
• Make sure you salt it well and leave it uncovered in the refrigerator, as it draws moisture from the skin.
• Always start with searing the fat side first. It helps render fat and builds a rich caramelized texture.
• While adding the stock, keep it lower than the pork skin, as it needs dry heat to become crisp.
• Slice it against the grain to enjoy a more tender bite.

Recipe Variation for Different Diets 

• Low Sodium Version: You need to replace mustard with no-sodium mustard; also, instead of white wine, use unsalted chicken broth.
• Keto Version: You can swap white wine with dry white wine and add sugar-free mustard instead of regular mustard.

Storing And Reheating This Recipe 

Storing

• Allow the pork to cool completely. Then you need to place it in an airtight container and store the pan juices in a separate container so the meat does not become soggy. Now you need to refrigerate it. Make sure you consume it within 3-4 days. But keep the temperature at 4 degrees Celsius or below.
• For a longer duration, you can also freeze it by placing it in a freezer-safe bag. This way, it will remain fresh for 2 to 3 months.

Reheating 

• Oven: First, preheat the oven to 180 degrees Celsius. Then add the pork to an oven-safe dish and cover it lightly with foil. Now heat for 15-20 minutes. Do not keep it uncovered for too long, as it can affect the pork’s texture, making it tough.
• Stovetop: Take a skillet and add the pork along with some broth. Then gently warm for 5-8 minutes. But you need to keep checking in between as it is covered, and keep tossing it. 

What To Serve With This Recipe

The Gordon Ramsay Belly of Pork pairs well with roasted potatoes or crispy vegetables, adding a touch of flavor. You can serve it with creamed spinach or Apple walnut salad, too. Also, you can add your apple compote or some pickled onions to keep it light and satisfying.

Printable Version

FAQs About Gordon Ramsay’s Belly of Pork

More Recipes That You Can Try

Gordon Ramsay’s Sea Bass With Sorrel Sauce Recipe 

Flavorful Gordon Ramsay Steak Marinade 

Gordon Ramsay Beef Wellington 

Gordon Ramsay Taco

Conclusion 

The real deal starts when Gordon Ramsay’s Pork Belly comes out of the oven in a beautifully crusted layer. The sweetness of star anise and bay leaves, along with garlic, adds a warm flavor to the preparation. The mustard sauce perfectly balances all the flavors together with a sharp, savory finish.