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How To Make Slow Roasted Pork Belly | Gordon Ramsay - YouTube
Channel: Gordon Ramsay
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take a very sharp knife
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bring the pork belly towards you so
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you're over it you've got all that
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pressure and weight using the tip of the
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knife i'm just sort of
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nicking it and go across the pork belly
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long strokes with a knife
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take your time turn it
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180.
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this time what we're doing is just sort
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of cutting those nice little sort of
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diamonds but as that starts roasting on
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top it starts getting nice and crispy
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take
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your handfuls of salt and just sort of
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rub it in
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bend it over in all those cracks
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really helps to get a nice crisp
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crackling on top
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roasting tray
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getting really nice and hot
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take a hole over fennel to intensify
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flavour and to keep the meat succulent
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i'm braising my pork belly with strong
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vibrant spices and vegetables
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crush and peel three whole cloves of
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garlic and add to the fennel olive oil
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in
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in
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i like the
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nice strong
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aniseed flavor
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that goes with that nice rich dense pork
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fennel seeds
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delicious star anise
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in
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and just
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a couple of cardamom seeds
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and wow they're like little bangers like
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little firecrackers incredible
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lovely
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fresh bay leaves
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get your pork skin side down
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[Music]
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just sear
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the top of that fat that locks in all
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that amazing flavor then i'm gonna flip
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it over and get it nice and crispy
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and then i want fennel seeds embedded in
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those little cracks
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now
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some white wine
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the minute that white wine hits that pan
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you can just smell that light
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fragrance from the fennel
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allow the wine to bubble away and reduce
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until the alcohol has burnt off time to
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add the stock now the stock goes in
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just underneath the skin so it roasts on
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top all that meat under there probably
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submerged because what happens in the
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oven the top goes
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crispy as anything
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and the stock reduces and brazes at the
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same time
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really importantly bring that back up to
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the ball before it goes in the oven
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otherwise it will never boil never get
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up to temperature
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smells incredible
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slow roast the pork belly at 180 degrees
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for two and a half hours
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[Music]
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look at that you've got that nice crispy
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skin on top
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you can see how much of the stock
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has evaporated
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put that onto the board
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it looks stunning
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to make a delicious rustic sauce with
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the flavour packed contents of the
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roasting tray first get rid of the
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excess fat
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take a couple of slices of bread and
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it's like a perfect sponge because you
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just lay that
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on top
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and drag it almost like a net and it
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just absorbs all that
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fat if you want the perfect fried bread
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trust me stick that in a frying pan
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a nice teaspoon of mustard
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whisk that in
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and then simply simmer for a few minutes
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before pouring into a serving jug
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[Music]
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with your pork belly
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always use a nice serrated edged knife
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you can hear that
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[Music]
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that is amazing incredibly tender
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that belly of pork is going to almost
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melt in your mouth you've got that sweet
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meat under that crispy
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belly of pork
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what an amazing way to cook a very cheap
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cut of meat
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[Music]
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stir through chopped mint pile onto
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toasted bread and finally for a lovely
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salty tang crumble over some creamy feta
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cheese
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add the shin back into the pan with a
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glass of dry white wine
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the juice of an orange
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