Slow-Roasted Pork Belly – Gordon Ramsay

take a very sharp knife bring the pork belly towards you so you’re over it you’ve got all that pressure and weight using the tip of the knife I’m just sort of nicking it and go across the pork belly long strokes with a knife take your time turn it 180 this time what we’re doing is just sort of cutting it was nice little sort of diamonds but as that starts roasting on top it starts getting nice and crispy take handfuls of salt and just sort of rub it in bend it over in all those cracks really helps to get a nice crisp crackling on top roasting tray getting really nice and hot take a whole / fennel to intensify flavor and to keep the meek succulent and braising my pork belly with strong vibrant spices and vegetables crush and peel three whole cloves of garlic and add to the fennel olive oil in fennel in I like the nice strong aniseed flavor they go to that nice rich dense poor fennel seeds delicious star a nice in and just a couple of 2 cardamom seeds Wow li little bangers like little firecrackers incredible lovely fresh bay leaves get your pork skin side down just sear on top of that fat that locks in all that amazing flavor then I’m going to flip it over and get it nice and crispy and then on fennel seeds embedded in those little cracks now some white wine the minute that white wine hits that pan you can smell that lights fragrance and with fennel and add the wine to bubble away and reduce until the alcohol has burnt off time get the stock now the stock goes in just underneath the skin so it roasts on top all that means under there are we submerged because what happens in the oven top ghosts crispy as anything and just stop reduces and braises at the same time really importantly bring that back up to the ball before goes in the other otherwise it’ll never boil and never get up to temperature smells incredible slow-roasted pork belly at 180 degrees for two and a half hours look at that you got that nice crispy skin on top you can see how much of the stock has evaporated without on to the board it looks stunning to make a delicious rustic sauce with the flavor packed contents of the roasting tray first get rid of the excess fat take a couple of slices to press it’s like a perfect sponge because you just lay that on top drag it almost like a net and it just absorbs all that fat if you want the perfect fry bread trust me stick that in a fire pan a nice teaspoon of mustard whisk that in and then simply simmer for a few minutes before pouring into a serving jug [Music] with your pork belly always use a nice serrated edge knife you can hear that [Music] that is amazing incredibly tender that belly of pork is gonna almost melt in your mouth you’ve got that sweet meat under that crispy belly of pork what an amazing way to cook a very cheap cut of meat [Music] stir through chopped mint pile onto toasted bread and finally for a lovely salty tang crumble over some creamy feta cheese add the shin back into the pan with a glass of dry white wine and the juice of an orange

100 thoughts on “Slow-Roasted Pork Belly – Gordon Ramsay

  1. Gordon ramsay you are such a good chef like this comment and reply to my comment if you think he is the best or comment if you think he is not the best

  2. Gordon Ramsay ,eres un crack ,,genial ,eres un buen chef ,un gran amigo ,,un gran hombre ,,eres una gran persona ,,te admiro mucho 😎🤗🙏😘

  3. Ебать горячее сало кто этого повара назвал поваром это ебло какоето.

  4. The recipes are inquestionably amazing, but the ingredients are much exotic. I thinked that he was going to put dragon egg with some jelly of spongedbob on it! 😂😂😂😂😁😁😁😂😂😂😂😂😂 less expensive and exotic ingredients! Brazilian here!

  5. Hola chef ramsay me encantaría conocerlo soy un admirador suyo y me encantaría experimentar su gastronomía un saludo desde Perú bendiciones

  6. Fatty acid bread… Is for toasting and eat for dessert .. They said so it was british style not a america style i thought they just teasing me and joking me. But it was real damn sake

  7. Рамзи постарел. Это наверное иза нервов. Постоянно столько кричит. Бедненький , несчастный) Но какой мужчина – и денег заработает , а ещё и готовит. 😁

  8. Uso tomilho, alecrim, alho, cebolas, salsinha, pimenta bode, pimenta do reino, marinada por 16 horas, com abacaxi em pedaços, suco de abacaxi ou caju e cachaça ou vodka. Depois enrolada em papel alumínio assada por 1 hora, após isso forno até chegar ao ponto que quiser e a pele ficar crocante.

  9. Why was no olive oil used???? It looked little RAW to me and greasy. I do not like that type of meat , to much fat in it.

  10. It is DELICIOUS!! I tried and tastes just… divine!! I couldn't make it crispy enough though. Thank you very much Gordon for the tips and recipe.

  11. Hola Chef Ramsay, una pregunta… ¿Qué caldo es el que agrega después del vino?.
    Me encantan sus videos, lo admiro muchísimo.

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