Slow-Roasted Pork Belly – Gordon Ramsay

Slow-Roasted Pork Belly - Gordon Ramsay

Slow-roasting really locks in the flavours, and the end result will be a delicious crispy delight perfect to share with family and friends.

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If you liked this clip check out the rest of Gordon’s channels:

http://www.youtube.com/gordonramsay
http://www.youtube.com/kitchennightmares
http://www.youtube.com/thefword
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19 comments

  1. Just curious, who do you make all this food for?

  2. imagine if gordon ramsay is your father xD

  3. You are one wicked chef.

  4. bradley riedel

    Add a few more ingredients ..I like my pork bellt to taste of PORK! Salt, pepper, and his lil knob of butter!…lol…Gordon is WAY Overpriced…I hit the lottery, wouldn't hire his punk ass!

  5. al ghamdi yousef

    my god i think his cock a chicken…..finaly fuckin pork

  6. 180 degrees Celsius or fahrenheit

  7. Evan Manning

    3:19 and thimply simmer

  8. Tricia Estella

    turn on caption, it's racist

  9. i eat pork belly all the time

  10. man, you are amazing.

  11. I love pork belly but do not care for fennel seeds or anise, so I made my own version of this. After scoring the pork belly, I rubbed it with Bad Byron's Butt Rub. In a dutch oven, I sauteed garlic, shallot and turnip. To that, I added thyme & saffron. I deglazed the pan with vodka, then added mirin after the alcohol burned off. I then added some pomegranate balsamic vinegar.

    I seared the belly in a separate pan while I waited for the stock to come to a boil. I then added the pork and placed it in the oven on the convection roast setting at 325F. It took about 2.5 hours. Top was crisp and bottom was tender and moist. A success.

  12. i wish gordon ramsay was my dad

  13. brittany cullen

    I wonder if he talks like this to his wife when they're intimate

  14. Tom Willowson

    this is Halaal right?

  15. Alex Photography

    Awesome . Thank you

  16. chioma uruakpa

    idk i might be a young vegan in the making but all this meat is making me sick

  17. sorry, but that skin will never be crispy as some of those stock would be evaporating and settle in the skin making it wet. if you want it really crispy, cover the top with aluminum foil and remove it and all the stock 30 min – 1 hr before finish and you'll have a very crispy skin.

  18. This might be a dumb question but is it ok to serve to children bc of the white wine?

  19. I tried making that and it taste sooo good

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