Gordon Ramsay’s Slow Roasted Belly Pork Experiment (Simply Delicious) on 6Aug2016

Gordon Ramsay's slow roasted belly pork

Gordon Ramsay’s slow roasted belly pork

saw Gordon Ramsay’s slow roasted belly pork on youtube the other day.

decided to give it a try. very interesting! ^^

i used just 200g belly pork (instead of 2kg in the video), cut a smaller piece from 500g frozen belly pork bought at sheng shiong.

& didn’t have fresh whole fennel & host of other stuff, so used 1 small carrots + 1/4 corn.

din want to open a white wine so used red wine.

anyhow the belly pork turned out almost perfect – texture perfect & very tasty….

only thing is couldn’t produce the crackling skin…though it sounded crackling when ran with a knife, the skin was actually chewy & not edible. other the pork was excellent.

2 ways i thought i will adjust this, either reduce the time at 180degC then do 250degC for say 10 to 15mins, or just cut away the skin.

Gordon Ramsay's slow roasted belly pork

Gordon Ramsay’s slow roasted belly pork

so method was same but my ingredients quite different from Gordon Ramsay-

  • 200g pork belly (cross-scored the skin)
  • 1 small carrot cut into 2 or 3 pieces
  • 1/4 corn
  • 3 cloves garlic
  • 3 star anise
  • 1 cut chilli padi
  • 3 bay leaves
  • 2 tsp fennel powder
  • 2 tbsp olive oil

fry the garlic, star anise, bay leaves, chilli padi in an oven proof mini wok. fry the carrot & corn & remove to allow space for the belly pork.

salt the skin & fry belly pork skin down. then stand the pork skin up held by the carrots & corn, & add –

  • 2-3tbsp red wine
  • 1 tbsp white wine vinegar

then put 180degC oven for 1.5hrs.

as Gordon Ramsay mentioned the nicely flavoured braising liquid reduced & cooked the pork belly while the skin is cracked (but this part i couldn’t get right yet).

Gordon Ramsay's slow roasted belly pork

Gordon Ramsay’s slow roasted belly pork

the pork was delicious, just the perfect texture & wonderful flavours.

i will do it on a bigger 500g square slab later on when i have the numbers (of diners) to do. ^^

c.h.e.f andy

Ingredients:

  • 200g pork belly (cross-scored the skin)
  • 1 small carrot cut into 2 or 3 pieces
  • 1/4 corn
  • 3 cloves garlic
  • 3 star anise
  • 1 cut chilli padi
  • 3 bay leaves
  • 2 tsp fennel powder
  • 2 tbsp olive oil
  • 2-3tbsp red wine
  • 1 tbsp white wine vinegar

Directions:

  1. fry garlic, star anise, bay leaves, chillli padi in an oven proof mini wok
  2. fry carrot & corn & remove to allow space for the belly pork.
  3. salt the skin & fry belly pork skin down. then stand the pork skin up held by the carrots & corn.add red wine & white wine vinegar.
  4. put 180degC oven for 1.5hrs.
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One thought on “Gordon Ramsay’s Slow Roasted Belly Pork Experiment (Simply Delicious) on 6Aug2016

  1. Pingback: Wondferful 6pax Dinner (in Preparation for Second FGS) on 23Aug2016 | c.h.e.f

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