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. But first, check out some other Gordon Ramsay recipes from the Chef’s Delight.
Other Gordon Ramsay Recipes That You Can Try
- Gordon Ramsay Turkey
- Gordon Ramsay’s Belly of Pork
- Gordon Ramsay Broccoli Soup
- Gordon Ramsay Yorkshire Pudding
- Gordon Ramsay Steak Marinade
- Gordon Ramsay Duck Al’ Orange
- Gordon Ramsay Chocolate Avocado Mousse
- Gordon Ramsay Beef Short Ribs
- Gordon Ramsay Turkey And Ham Pie
- Gordon Ramsay Cauliflower Cheese
Printable Version
Gordon Ramsay’s Belly Of Pork Recipe
Ingredients
Equipment
Method
- Give long strokes to the pork belly with a sharp knife. Flip the pork and repeat the process. Rub salt all over the pork.
- Take a roasting pan and pour oil into the pan. Add chopped fennel, minced garlic cloves, and anise seeds to the pan. Now, add cardamom seeds, fresh bay leaves.
- Place your pork with the pork skin down into the pan. Let the top of the fat sear and lock all the flavors in it.
- Flip it over and let it cook. As the pork skin gets crispy, add white wine and let the pork cook for a minute. Now, add stock to it and the bottom half of the pork submerge in the stock.
- Place it in the preheated oven (180 C) and let it cook for about 2.5 hours.
- Remove the pork from the pan and add grain mustard to the pan. Whisk and cook the remaining juice in a pot. Let the pork simmer for a minute or two until it becomes a nice rusty sauce.
- Cut the slices of pork. Drizzle the sauce over it and serve.
