Name: The ULTIMATE Pork Recipes | Gordon Ramsay's Ultimate Cookery Course
Uploaded: 2026-03-26T16:37:25.000Z
Duration: 10 min 25 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...

Sweet and sour peppers go brilliantly well.

It's almost like sort of peeling an orange.

Pinky holding it down, thumb holding it nice and flat.

The flatter the vegetables, the more confident you are when you slice.

I'm going to sauté them, which is just the chef's term for shallow frying on a high heat for maximum taste.

Sugar helps to break down the peppers quicker but caramelizes the onions.

You can see the sugar has worked as magic.

Turn down the gas and add a couple of tablespoons of fresh extra virgin olive oil.

Now, I want to make the peppers nice and light and sort of sweet, aromatic.

Just roll the basil almost like a big cigar slice.

Basil in, and then literally cook it out for 30 seconds.

I want to make sure they don't curl up in the pan.

If they start curling up in the pan, they're going to cook unevenly.

A few simple cuts through the rind means the chop stays flat and cooks evenly.

Guarantee that seasoning is going to stay there.

See how the pork has stayed nice and flat.

I want that little bit of thyme underneath there.

So I'm sort of speeding up the cooking process.

At the same time, I'm keeping the pork chops really nice and moist.

And now look at the color of that butter.

When they're that thick, 3 and a half to 4 minutes each side.

30 seconds from now, they're going to be medium, so I'm going to take them out and let them rest.

The secret to perfectly moist pork chops is letting them rest almost as long as they're cooked in the pan.

Be generous with that vinegarette for the peppers because it really is incredible.

Do two things simple like that, pork and peppers,

and your confidence is going to shoot through the roof.

A stunning pork chop with sweet and sour peppers.

For the pork and prawn balls, in a bowl, add pork mince.

For the broth, heat fresh stock and add star anise, oyster sauce, soy sauce, and sliced ginger.

Fry the pork and prawn balls in a pan until golden.

A gorgeous, healthy dish that uses great value ingredients with amazing results.

Pork and prawn balls in aromatic broth ready to eat in under 20 minutes.

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The ULTIMATE Pork Recipes | Gordon Ramsay's Ultimate Cookery Course

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