Gordon Ramsay's Slow-Roasted Crispy Pork Belly

Name: Gordon Ramsay's Slow-Roasted Crispy Pork Belly
Ingredients: pork belly; salt; fennel bulb; 3 strúčiky garlic; olive oil; fennel seeds; star anise; 2 cardamom seeds; 2 bay leaf; white wine; stock; 2 plátky bread; 1 ČL mustard; mint; feta cheese; orange juice

#pork belly#fennel#crispy skin#slow roasted#Gordon Ramsay

This recipe for slow-roasted pork belly features perfectly crispy skin and tender, flavorful meat. Infused with aromatic fennel, star anise, and cardamom, the pork is cooked slowly in a white wine and broth bath to retain moisture and intensify flavors. Served with toasted bread, a fresh mint garnish, and creamy feta, this dish balances crunch and richness beautifully.

Ingredients extracted via AI

pork bellysaltfennel bulb3 strúčiky garlicolive oilfennel seedsstar anise2 cardamom seeds2 bay leafwhite winestock2 plátky bread1 ČL mustardmintfeta cheeseorange juice

Procedure generated via AI

Using a very sharp knife, apply pressure and weight as you slowly score the pork belly lengthwise with long, gentle strokes. Turn the pork belly 180 degrees and cut small diamond-shaped patterns into the meat. These cuts will crisp up beautifully during roasting. Sprinkle coarse salt generously into all the scoring to encourage a crispy crackling.
Preheat your roasting pan thoroughly. Add a few sliced fennel bulbs to enhance the flavor and keep the meat juicy. Drizzle in some olive oil to complement the fennel’s anise notes. Toss in three peeled and crushed whole garlic cloves along with fennel seeds, star anise, and a few cardamom seeds. Add fresh bay leaves for an herbal touch.
Place the pork belly skin-side down in the pan and sear briefly to render the fat and lock in flavor. Turn it over and crisp the other side while pressing fennel seeds into the scored cuts. Pour white wine into the pan and simmer until the alcohol evaporates and the liquid reduces.
Add stock so that it comes just below the skin’s surface—this helps the top crisp up while the meat underneath stays moist and nearly submerged. Bring the mixture back to a boil before transferring the pan into the oven.
Roast the pork belly slowly at 180°C (350°F) for two and a half hours. When done, check that the skin is crisp and that some cooking juices have evaporated. Remove the meat onto a cutting board to rest.
To make the sauce, skim off excess fat from the pan juices. Use slices of bread to soak up the flavorful fat from the pan. For perfect toasted bread, fry the soaked bread in a pan with a teaspoon of mustard, stirring gently. Once heated through, transfer to a serving dish.
Slice the pork belly with a serrated knife—the meat should be incredibly tender and almost melt in your mouth, with sweet undertones beneath the crispy skin. Stir chopped fresh mint into the toasted bread and serve it alongside the pork.
Finish by crumbling creamy feta cheese over the top for a salty contrast. Add a pork knuckle, a glass of dry white wine, and orange juice to the pan with the leftover sauce to enrich the flavors further.