Gordon Ramsay Style Crispy Pork Belly Oven Roast
Crispy Outside, Tender Inside! Ya Kkul’s Ultimate Gordon Ramsay Pork Belly Oven Roast Recipe
Introducing one of the best pork belly oven roast recipes from world-renowned chef Gordon Ramsay. This is a magnificent main dish that will elevate any special occasion, boasting an incredible harmony of rich, mouthwatering juices and perfectly crispy skin.
Main Ingredients- 2kg Pork Belly
- 1 Fennel bulb
- 5 cloves Garlic
- 10g Fennel seeds
- 15g Star Anise
- 8g Cardamom pods
- 3 Bay leaves
- 200ml White wine
- Chicken stock (enough to cover the pork)
- Whole grain mustard (for sauce)
- Olive oil (a little)
Cooking Instructions
Step 1
Score the skin of the pork belly deeply with a sharp knife. Create a diamond pattern by making diagonal cuts in both directions. This helps the skin become extra crispy.
Step 2
Generously rub coarse salt all over the scored skin. Gently massage the salt into the crevices to ensure it penetrates well between the cuts.
Step 3
Prepare the fennel by trimming the tough base and any bruised outer leaves. Wash it thoroughly under running water. Remove the core where the seeds are located, then finely chop it.
Step 4
Generously drizzle olive oil into a roasting pan. Preheat the pan over medium heat, allowing the oil to warm up. Gently tilt the pan to ensure the oil coats the entire surface.
Step 5
Add the chopped fennel, whole garlic cloves, half of the fennel seeds, star anise, cardamom pods (gently crush them with the back of a knife to release their aroma), and bay leaves to the preheated pan. Sauté over medium-low heat until fragrant, allowing the aromatics to bloom.
Step 6
Push the aromatics to one side of the pan. Place the pork belly skin-side down and sear over high heat until golden brown and starting to crisp. Be careful not to burn the skin.
Step 7
Once the skin is nicely browned, flip the pork belly over. Sear the meat side briefly to seal in the juices, ensuring all sides are lightly cooked.
Step 8
Carefully pour the 200ml of white wine around the edges of the pan. Let it bubble and simmer until the alcohol evaporates. This step helps to deglaze the pan and remove any unwanted odors.
Step 9
Sprinkle the remaining fennel seeds evenly over the crispy skin. This adds another layer of flavor and texture.
Step 10
Arrange the pork belly so the skin side is facing upwards. Pour chicken stock into the pan, enough to come halfway up the sides of the pork belly. Bring to a simmer.
Step 11
Transfer the roasting pan to a preheated oven. Roast at 180°C (350°F) for 1 hour. Ensure the skin side is facing up.
Step 12
After 1 hour, rotate the roasting pan 180 degrees to ensure even cooking. Continue roasting for another 1 hour.
Step 13
Finally, rotate the roasting pan again and roast for an additional 30 minutes. The total cooking time will be 2 hours and 30 minutes, resulting in a crispy exterior and a moist, tender interior.
Step 14
Carefully remove the roasted pork belly from the oven. Strain the remaining liquid and aromatics from the roasting pan through a fine-mesh sieve into a separate container, reserving the clear juices.
Step 15
Skim off any excess fat that has risen to the surface of the reserved juices. This will help create a cleaner tasting sauce.
Step 16
Return the defatted juices to the roasting pan. You can add back some of the sautéed aromatics if desired.
Step 17
Add a generous amount of whole grain mustard to the pan with the juices. Simmer over medium-low heat, stirring occasionally, until the sauce thickens to your desired consistency. Your delicious sauce is ready.
Step 18
Carve the perfectly roasted pork belly into serving-sized portions and arrange them attractively on a plate. Drizzle the freshly made sauce generously over the meat.
Step 19
Your magnificent Gordon Ramsay-style Crispy Pork Belly Oven Roast is complete! Enjoy the incredible combination of tender meat and crackling crispy skin.
