SLOW ROASTED PORK BELLY RECIPE | GORDON RAMSAY RECIPE
Provided by: Gordon Ramsay
Total time: 2 hours 50 minutes
Prep time: 20 minutes
Cook time: 02 hours 30 minutes
TWICE-COOKED PORK BELLY WITH AN ONION & APPLE VELOUTÉ RECIPE | BBC …
Provided by: Gordon Ramsay
Categories: Dinner, Lunch, Main course
Total time: P1D
Prep time: 30 minutes
Cook time: 4 hours
|1 tbsp coriander seeds|
|2 star anise|
|1 tbsp sea salt|
|½ a whole pork belly , about 1.5kg (ask for the thin half), boned, skin left on but not scored|
|2 x 350g jars goose fat (or use lard, sunflower or vegetable oil)|
|6 curly parsley sprigs|
|4 onions , finely chopped|
|2 Granny Smith apples , cored and sliced|
|250ml chicken stock|
|142ml tub double cream|
|24 thin green-topped carrots , trimmed, peeled, but left whole|
|2 tbsp olive oil|
- With a pestle and mortar, crush the coriander seeds with the star anise, then stir through the salt. Season the pork on both sides with the salt mix. Place the pork, skin side up, in an ovenproof dish that is just large enough to hold it. Scatter over the herbs, then leave overnight if you have time – see tip, below.
- Heat oven to 150C/fan 130C/gas 2. Empty the goose fat into a saucepan and heat until liquid and starting to simmer. Ladle the fat over the pork; add sunflower oil to cover if you need to. Cover the dish with foil, then cook the pork in the oven, undisturbed, for 3 hrs by which time it will be very tender.
- Remove the dish from the oven and leave it to settle for 10 mins. Meanwhile, line a tray with a piece of greaseproof paper. Carefully lift the pork from the fat and pick off any herbs. Lay it on the paper, skin side down. Cut another piece of paper and lay it over the pork. Cover with a tray, weighed down with a couple of cans, and leave in fridge overnight – see tip, below.
- When you are ready to cook the pork, heat oven to 220C/ fan 200C/ gas 7. Remove pork from the tray, then peel away paper. Lightly score the skin into neat diamonds with a sharp knife and trim the edges so you get a perfect rectangle.
- To cook the pork, heat a drizzle of oil in a large non-stick ovenproof pan. Lay the pork, skin side down, and leave for a few mins to crackle, then place the pan in the oven and cook for 20 mins. Remove from the oven and check to see that the skin has blistered, then carefully flip it over and cook the underside for 3 mins just to heat through. Lift to a board.
- While the pork is roasting, make the velouté. Heat the butter in a frying pan. Cook the onions and apples for 8-10 mins until soft, but not coloured. Pour in the stock and simmer for 8 mins until the apples start to collapse. Stir in the cream, then simmer everything for 2 mins more. Season with salt and pepper. Carefully tip into a blender, blitz until as smooth as possible, then tip into a saucepan so it’s ready to be reheated.
- Boil the carrots for 2 mins in salted water, then drain well. Heat the olive oil, then fry the carrots with seasoning for 5 mins, tossing occasionally until starting to brown. Gently reheat the velouté. You’re now ready to plate up.
- Use a sharp knife to carve the pork into long slices about 2cm thick. Lay 2 or 3 slices on each plate, slightly overlapping. Put 3 or 4 carrots on each plate, lying all in the same direction as the pork. Spoon a puddle of velouté over the end of the carrots. Garnish with a sprig of parsley.
Calories 820 calories, FatContent 61 grams fat, SaturatedFatContent 25 grams saturated fat, CarbohydrateContent 19 grams carbohydrates, SugarContent 16 grams sugar, FiberContent 4 grams fiber, ProteinContent 49 grams protein, SodiumContent 3.3 milligram of sodium
GORDON RAMSAY’S SLOW ROASTED PORK BELLY RECIPE – FOOD.COM
Total time: 3 hours 30 minutes
Prep time: 30 minutes
Cook time: 3 hours
Yield: 4 serving(s)
|1 kg 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 teaspoon cardamom pod, bashed|
|4 star anise|
|1 tablespoon fennel seed|
|325 ml white wine|
|500 -750 ml chicken stock (depending on the size of your pan)|
|1 tablespoon coarse grain 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 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, adding the mustard. Mix in with a whisk, then taste and adjust the flavours as necessary. Remove the star anise and cardamom pods and pour the sauce into a jug. Serve the rested pork with the sauce alongside.
Calories 1434.7, FatContent 134.6, SaturatedFatContent 48.8, CholesterolContent 184.1, SodiumContent 297.5, CarbohydrateContent 12.3, FiberContent 2.4, SugarContent 2.8, ProteinContent 27.7
TWICE COOKED ASIAN PORK BELLY RECIPE – FOOD.COM
Total time: 24 hours 20 minutes
Prep time: 20 minutes
Cook time: 24 hours
Yield: 6 serving(s)
|1 1/4 kg pork belly|
|4 cups water|
|1 cup dark soy sauce|
|1 cup shaoxing wine|
|1 1/2 cups caster sugar|
|4 star anise|
|2 cinnamon sticks|
|3 thick slices fresh ginger|
|fresh red chili|
- Starting from the thick end, roll up the pork belly firmly into a tight roll and tie together at 2cm intervals.
- Combine water, soy, wine, sugar, star anise, cinnaon and ginger in a large saucepan and add the rolled pork. Bring to the boil, reduce heat and cook on low, partially covered, for 2 and a half hours.
- Remove pork and refrigerate over night. Strain braising stock cover and refrigerate.
- Next day, skim the fat from the braising liquid and discard. Transfer stock to a saucepan and cook over medium heat for around 20 minutes to reduce and thicken slightly.
- Thickly slice the pork. Preheat a chargrill pan to high. Cook pork slices around 2 minutes each side until crisp and slightly charred.
- Serve pork topped with fresh red chili and fresh coriander leaves.
Calories 1304, FatContent 110.7, SaturatedFatContent 40.4, CholesterolContent 150.3, SodiumContent 2806.9, CarbohydrateContent 52.7, FiberContent 0.4, SugarContent 50.7, ProteinContent 24.6
How to cook Gordon Ramsay pressed belly of pork?
Gordon Ramsay’s Pressed Belly of Pork. Season the pork belly generously with salt, pepper and olive oil. Place the garlic in a roasting pan and the thyme on top of the garlic. Place the pork belly on top of the thyme. Cook the pork belly for 2 hours.
How to cook pork belly in a pan?
Score the pork belly skin diagonally in a diamond pattern in half-inch intervals. Season generously with salt and pepper, rubbing it well into the skin. Put the apple, bay leaves, garlic, cardamom, star anise, and half of the fennel seeds into a roasting pan with a drizzle of oil.
How to cook pork belly with fennel?
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 with a little oil and heat for about 2 minutes until aromatic.
How do you cook pork belly with garlic and thyme?
Place the garlic, halved side up, on a lightly oiled roasting tray** and scatter over the thyme sprigs. Lay the pork belly on top, fat side up. Trickle with a little more olive oil and sprinkle with a little more sea salt. Add a splash of white wine around the pork, cover the meat with a piece of foil and bake for 1½ hours.