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Written by Gordon Ramsay serves up a great little Pork Belly Recipe, this time with fennel.
Also bringing up the rear in the flavour department is some star anise and cardamom.
More: Pork Belly Recipes | Gordon Ramsay Recipes
Roasted Pork Belly Recipe with Fennel | Gordon Ramsay
Serving: 4 | Prep: 15 min | Cooking: 150 min
Ingredients:
| Pork Belly | 1 | kg | |
| Fennel Bulb | 1 | bulb | trimmed & sliced |
| Bay Leaves | 4 | crushed | |
| Garlic | 3 | cloves | |
| Cardamom | 1 | teaspoon | crushed |
| Star Anise | 4 | ||
| Fennel Seeds | 1 | tablespoon | |
| Olive Oil | |||
| White Wine | 325 | ml | |
| Chicken Stock | 500 | ml | |
| Wholegrain Mustard | 1 | tablespoon | |
| Salt & Pepper |
Method:
1 . Preheat the oven to 180°C.
2 . Score the pork belly at 1½ cm intervals.
3 . Season with salt and pepper.
4 . Heat up the roasting tray with some oil on the stove
5 . Sauté the fennel, bay leaves, cardamom, star anise and half of the fennel seeds for two minutes or until aromatic
6 . Add the pork belly, skin side down and brown, for about 5 minutes
7 . Turn the pork over, season again and sprinkle over the remaining fennel seeds.
8 . Pour in the wine around the pork belly and deglaze the pan, scraping up the bits.
9 . Bring to the boil and pour in the chicken stock to just below the layer of fat beneath the skin and bring to the boil.
10 . Transfer to the oven, preheated at 180°C
11 . Cook for 2½ hours.
12 . When done allow the meat to rest for 20-30 minutes
13 . Spoon off the excess fat in the roasting tray.
14 . Heat the roasting tray juices on the stove and add the mustard giving it a whisk.
15 . Taste and season.
16 . Strain out the star anise and cardamom pods
And serve…
1 . Preheat the oven to 180°C.
2 . Score the pork belly at 1½ cm intervals.
3 . Season with salt and pepper.
4 . Heat up the roasting tray with some oil on the stove
5 . Sauté the fennel, bay leaves, cardamom, star anise and half of the fennel seeds for two minutes or until aromatic
6 . Add the pork belly, skin side down and brown, for about 5 minutes
7 . Turn the pork over, season again and sprinkle over the remaining fennel seeds.
8 . Pour in the wine around the pork belly and deglaze the pan, scraping up the bits.
9 . Bring to the boil and pour in the chicken stock to just below the layer of fat beneath the skin and bring to the boil.
10 . Transfer to the oven, preheated at 180°C
11 . Cook for 2½ hours.
12 . When done allow the meat to rest for 20-30 minutes
13 . Spoon off the excess fat in the roasting tray.
14 . Heat the roasting tray juices on the stove and add the mustard giving it a whisk.
15 . Taste and season.
16 . Strain out the star anise and cardamom pods
And serve…
