When you have just finished watching, ‘Hell’s Kitchen’ and are feeling inspired, then why not try the Gordan Ramsay’s Slow Roasted Port Belly.
I tried this recipe for the first time for my dad, as part of the father’s day feast. My dad has expressed how he had never tried pork belly and was unsure how it was going to taste. From his friends he has always heard that pork belly is chewy and tough, so he was not so eager to try. After almost nailing this recipe (was not able to get a crispy skin, will have to try again), my dad was so pleased on how tender, juicy, and delicious the meat. He said it was so good he wanted my mom to learn the recipe so she can make it for him!
Slow roasted pork belly
- 1kg pork belly
- Sea salt and black pepper
- 1 fennel bulb, trimmed and roughly sliced
- 4 fresh bay leaves
- 3 garlic cloves, peeled and bashed
- 1 tsp cardamom pods, bashed
- 4 star anise
- 1 tbsp fennel seeds
- Olive oil
- 325ml white wine
- 500–750ml chicken stock (depending on the size of your pan)
- 1 tbsp wholegrain mustard
- Preheat the oven to 180°C/Gas 4.
- Score the pork belly skin diagonally in a diamond pattern at 1½ cm intervals.
- Season generously with salt and pepper, rubbing it well into the skin.
- Put the fennel, bay leaves, garlic, cardamom, star anise and half the fennel seeds into a hot roasting tray on the hob (or a oven safe pan that will accommodate the pork) with a little oil and heat for about 2 minutes until aromatic.
- Push to the side of the tray, then add the pork, skin side down, and cook for at least 5 minutes until turning golden brown.
- Turn the pork over, season the skin again with salt and sprinkle with the remaining fennel seeds.
- Pour in the wine to deglaze the pan, scraping up the bits from the bottom (be careful not to get the skin of the pork wet).
- Bring to the boil, then pour in enough stock to come up to the layer of fat just below the skin and allow to boil again.
- Transfer the tray to the preheated oven and cook for 2½ hours.
- Transfer the meat to a warm plate and set aside to rest.
- Meanwhile, spoon off any excess fat in the roasting tray or drag a slice of bread along the surface of the cooking juices to absorb it.
- Heat the tray on the hob (another pan if you do not have the hob feature, adding the mustard. Mix in with a whisk, then taste and adjust the flavors as necessary.
- Remove the star anise and cardamom pods and pour the sauce into a jug.
- Serve the rested pork sliced with the sauce alongside.
Recipe inspired by: Gordon Ramsay
6 Comments Add yours
very nicely done. this I’m making for the weekend !
Awesome! Post the pics and tag on sohungryfeedme fb page! Let me know how it turns out!
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yasssssss. these images are giving me life. lovely post
Thank you 😊