Gordon Ramsay Roast Pork Recipe

This Gordon Ramsay Roast Pork Recipe is a crispy and tender recipe, which is made with fresh fennel and white wine. It’s a restaurant-quality dish, ready in about 2 hours and 40 minutes.

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Gordon Ramsay Roast Pork Recipe Ingredients

• 1kg pork belly, skin-on
• 1 tbsp sea salt
• 1 tsp black pepper
• 1 fennel bulb, sliced
• 4 fresh bay leaves
• 3 garlic cloves, crushed
• 1 tsp cardamom pods, crushed
• 4 star anise
• 1 tbsp fennel seeds
• 1 tbsp olive oil
• 325ml white wine
• 500–750ml chicken stock
• 1 tbsp wholegrain mustard

How To Make Gordon Ramsay Roast Pork Recipe

1. Prep the Oven: Preheat your oven to 180°C (350°F).
2. Score and Season the Pork: Pat the pork skin completely dry with paper towels. Using a sharp knife, score the skin in a diamond pattern, cutting through the fat but not into the meat. Season generously with sea salt and black pepper, rubbing it into the scores.
3. Sauté the Aromatics: Heat the olive oil in a metal roasting tray over medium-high heat. Add the sliced fennel, crushed garlic, bay leaves, cardamom pods, star anise, and fennel seeds. Sauté for a few minutes until fragrant.
4. Sear the Pork: Place the pork belly skin-side down into the tray and sear for 5 minutes until the skin starts to color. Flip the pork over so it is skin-side up and season the meat side.
5. Deglaze and Add Liquid: Pour the white wine into the hot tray to deglaze, scraping up any browned bits from the bottom. Add enough chicken stock to come up to the level of the skin, but do not cover it.
6. Roast the Pork: Transfer the tray to the preheated oven and roast, uncovered, for 2 hours and 30 minutes, or until the meat is tender and the crackling is golden and crisp.
7. Rest the Meat: Carefully remove the pork belly from the tray and set it on a cutting board to rest for at least 10 minutes.
8. Make the Pan Sauce: Strain the juices from the roasting tray into a small saucepan. Skim off any excess fat. Bring the juices to a simmer and whisk in the wholegrain mustard to create a sauce.
9. Slice and Serve: Slice the rested pork belly and serve immediately with the pan sauce.

Recipe Tips

• How to get extra crispy crackling? The key is completely dry skin. Pat it thoroughly with paper towels. For even better results, use a hairdryer on a cool setting for a minute or two before seasoning. Also, ensure you score the fat deeply enough for it to render and bubble up.
• What is the best pan for roasting pork? Always use a heavy-duty metal roasting tray. Metal conducts heat more effectively than ceramic or glass, which is crucial for getting a good initial sear and maintaining even heat.
• Why is my crackling not crispy? This usually happens if the skin wasn’t dry enough or if the stock level was too high and boiled up over the skin. Make sure the liquid only comes up to the base of the skin layer.
• How do you reheat leftover roast pork? To revive the crispy skin, place the pork slices under a hot grill (broiler) for 3-5 minutes. Watch it closely to prevent burning.

What To Serve With Roast Pork

This rich and flavorful roast pork pairs beautifully with a variety of side dishes. For a classic meal, serve it with:

• Creamy mashed potatoes or crispy roast potatoes
• Steamed green beans or roasted asparagus
• Traditional applesauce
• Braised red cabbage

How To Store Roast Pork

• Refrigerate: Store leftover roast pork in an airtight container in the refrigerator for up to 3 days.
• Freeze: You can freeze cooked pork belly for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before reheating. Note that the crackling may lose its crispness after freezing.

Roast Pork Nutrition Facts

• Calories: 600 kcal
• Protein: 35g
• Fat: 50g
• Saturated Fat: 18g
• Carbohydrates: 5g
• Sodium: 800mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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