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
Recipe inspired by: Gordon Ramsay