Name: How To Make Slow Roasted Pork Belly | Gordon Ramsay
Uploaded: 2025-07-21T17:15:34.000Z
Duration: 4 min 16 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Take a very sharp knife, bring the pork belly towards you so you're over it and you've got all that pressure and weight.

Using the tip of the knife, I'm just sort of nicking it and go across the pork belly, long strokes with the knife.

This time, what we're doing is just sort of cutting those nice little sort of diamonds.

But as that starts roasting on top, it starts getting nice and crispy.

Take your handfuls of salt and just sort of rub it in.

It really helps to get a nice crisp crackling on top.

Roasting tray, get it really nice and hot.

To intensify flavour and to keep the meat succulent, I'm braising my pork belly with strong, vibrant spices and vegetables.

Crush and peel three whole cloves of garlic and add to the fennel.

I like the nice, strong aniseed flavour that goes with that nice, rich, dense pork fennel seeds.

And wow, they're like little bangers, like little firecrackers.

Then I'm going to flip it over and get it nice and crispy.

And then I want fennel seeds embedded in those little cracks.

The minute that white wine hits that pan, you can just smell that light fragrance from the fennel.

Allow the wine to bubble away and reduce until the alcohol has burnt off.

Now, the stock goes in just underneath the skin, so it roasts on top.

All that meat under there is going to be submerged, because what happens in the oven, the top goes crispy as anything.

And the stock reduces and braises at the same time.

Really important that you bring that back up to the boil before it goes in the oven, otherwise it will never boil, never get up to temperature.

Slow roast the pork belly at 180 degrees for two and a half hours.

You've got that nice, crispy skin on top.

You can see how much of the stock has evaporated.

To make a delicious, rustic sauce with the flavour-packed contents of the roasting tray, first, get rid of the excess fat.

It's like a perfect sponge, because you just lay that on top.

Drag it, almost like a net, and it just absorbs all that fat.

If you want the perfect fried bread, trust me, stick that in a frying pan.

And then simply simmer for a few minutes before pouring into a serving jug.

With your pork belly, always use a nice serrated-edge knife.

That belly of pork is going to almost melt in your mouth.

You've got that sweet meat under that crispy belly of pork.

What an amazing way to cook a very cheap cut of meat.

And finally, for a lovely salty tang, crumble over some creamy feta cheese.

Add the shin back into the pan with a glass of dry white wine.

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How To Make Slow Roasted Pork Belly | Gordon Ramsay

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