Gordon Ramsay’s pork belly recipe is a masterclass in achieving perfectly crispy crackling alongside tender, flavorful meat. This dish works because it balances slow roasting with a high-heat finish, rendering fat and crisping the skin beautifully. It’s an impressive yet straightforward recipe that elevates pork belly to restaurant-quality at home.
Ingredients
- 1.5 kg (3.3 lbs) pork belly, skin on
- 1 tbsp sea salt
- 2 tsp black pepper, freshly ground
- 2 tbsp olive oil
- 4 garlic cloves, crushed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 200 ml dry white wine or dry cider (optional)
- 1 onion, quartered
- 2 carrots, roughly chopped
- 2 celery sticks, roughly chopped
- 500 ml chicken or vegetable stock
Instructions
- Score the skin: Using a very sharp knife, carefully score the pork belly skin in parallel lines about 1 cm apart, avoiding cutting into the meat. This helps the fat render and the skin crisp.
- Dry the skin: Pat the pork belly dry with kitchen paper. For best results, leave it uncovered in the fridge overnight to dry out the skin further, which improves crispiness.
- Preheat the oven: Set your oven to 150°C (300°F) fan or 170°C (340°F) conventional.
- Season the meat: Rub the olive oil over the meat side (not the skin yet). Season generously with salt and pepper, then tuck in the rosemary, thyme, and garlic around the meat side.
- Prepare the roasting tray: Place the onion, carrots, and celery in the base of a roasting tray to act as a rack and flavor base. Pour in the stock and wine (if using).
- Roast low and slow: Place the pork belly on top of the vegetables, skin side up. Roast for about 2.5 to 3 hours. This slow cooking will render fat and tenderize the meat.
- Dry and salt the skin: After roasting, remove the pork belly and pat the skin dry again. Sprinkle the skin liberally with sea salt, rubbing it in to draw out moisture.
- Increase oven temperature: Turn the oven up to 240°C (460°F) fan or 260°C (500°F) conventional to crisp the skin.
- Crisp the crackling: Return the pork belly to the oven, skin side up, for 20-30 minutes. Keep a close eye to avoid burning. The skin should puff up and crackle.
- Rest the meat: Remove from the oven and let the pork belly rest for 10-15 minutes before slicing. This helps the juices redistribute.
- Serve: Slice into portions and serve immediately with your choice of sides.
Tips
- Skin drying is key: For the crispiest crackling, dry the skin as much as possible before cooking. Leaving it uncovered in the fridge overnight is ideal.
- Use coarse salt: Coarse sea salt helps draw moisture out of the skin and contributes to crackling texture. Avoid fine salt here.
- Watch the high heat step: When crisping the skin, monitor closely. Crackling can go from perfect to burnt within minutes.
- Substitute liquids: If you don’t have white wine or cider, use apple juice or extra stock for roasting liquids to add moisture and flavor.
Serving Suggestions
This pork belly pairs wonderfully with creamy mashed potatoes and sautéed greens like kale or spinach. For a refreshing contrast, serve with a crisp apple and fennel slaw or pickled red cabbage. Rich gravy made from the roasting juices complements the dish perfectly. Consider roasted root vegetables or a light pea puree to balance the richness.
Variations
To add an Asian twist, score the skin and marinate the meat side with five-spice powder, soy sauce, and honey before roasting. Finish with a drizzle of hoisin sauce for extra flavor. For a smoky flavor, rub the pork belly with smoked paprika and garlic before roasting. You can also cook pork belly sous vide at 70°C (158°F) for 10 hours before crisping the skin in a hot oven to achieve ultra-tender meat.
Storage and Reheating
Store leftover cooked pork belly in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a baking tray and warm in a preheated oven at 180°C (350°F) for 10-15 minutes. To restore crackling, briefly broil or grill the skin side for 2-3 minutes, watching carefully to prevent burning. Avoid microwaving as it softens the crackling and dries the meat.
Frequently Asked Questions
- How do I get perfect crackling every time?
- Drying the skin thoroughly before cooking and scoring it properly are essential. Salt the skin liberally and finish with a blast of high heat to puff and crisp the crackling. Avoid covering the pork during roasting, which traps steam and softens the skin.
- Can I cook pork belly without scoring the skin?
- Scoring helps fat render out and allows the skin to crisp evenly. Without scoring, the skin may blister unevenly or remain chewy. If you prefer not to score, prick the skin all over with a fork to help fat render.
- Is it necessary to roast the pork belly low and slow first?
- Yes, slow roasting renders the fat and tenderizes the meat. High heat alone will crisp the skin but won’t break down the connective tissue, resulting in tougher meat. The two-stage cooking method is key to tender meat with crispy crackling.
- What temperature should pork belly reach internally?
- The USDA recommends cooking pork to an internal temperature of 63°C (145°F) followed by a 3-minute rest. For pork belly, slow roasting often brings it to around 80-85°C (176-185°F) to fully render fat and soften connective tissue. Using a meat thermometer during cooking is helpful.
- Can I prepare pork belly in advance?
- You can score, salt, and dry the skin a day ahead. After cooking, pork belly can be cooled and refrigerated, then reheated and crisped before serving. However, best results are from cooking and serving freshly for optimal crackling texture.
- What side dishes go best with pork belly?
- Rich pork belly pairs well with creamy, mild sides like mashed potatoes or polenta, and fresh, acidic sides such as pickled vegetables or slaws to cut through the richness. Roasted root vegetables and sautéed greens are classic accompaniments.
By following these steps and tips, you can master Gordon Ramsay’s pork belly recipe, impressing with succulent meat and irresistible crackling every time.
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