Slow-Roasted Pork Belly

Slow-Roasted Pork Belly


  • Pork belly 1 kg
  • 1 bulb of fennel
  • 3 cloves of garlic
  • 2 tablespoons of fennel seeds
  • 4 stars of anise
  • a couple of cardamom seeds
  • 3 bay leaves
  • 100 ml of red wine
  • 200 ml of stock
  • Fennel seeds
  • Salt
  • Olive oil

Cooking Instructions

  1. Take a very sharp knife, and using the tip of the knife do a sort of nicking it and go across the pork belly.
  2. Turn it 180, what we are doing now is just cutting a sort of diamonds.
  3. Take handfuls of salt and rub it in the belly.
  4. Take a roasting tray, get it nice and hot. Pour some olive oil.
  5. Take a whole bulb of fennel, chop it and put on the tray. Add 3 cloves of crashed garlic.
  6. Add 2 tablespoons of fennel seeds, 4 stars of anise and a couple of cardamom seeds. Put some bay leaves.
  7. Put the pork belly skin side down. Cook for 5 minutes. Turn it. cover with fennel seeds.
  8. Add 100 ml of red wine and 200 ml of stock.
  9. Put the pork belly at 180C for 2,5 hours. When cooked, put the belly onto the board and cut. Cook this recipe with a photo!

See: Other Pork Recipes by Gordon Ramsay

User Rating: 5 / 5

Star ActiveStar ActiveStar ActiveStar ActiveStar Active