Everyone loves pork belly. That’s because everyone loves bacon, and bacon is made from pork belly. But making bacon at home is not easy; you have to brine & cure the belly, then smoke it. Pancetta, the Italian version of bacon, is cured but not smoked and still is slightly involved. Both of those preparations of pork belly overlook the sheer simplicity of roasting.
I can assure you that a simple roasted pork belly will be amongst the most impressive dishes you can make. This week, we’ve selected two preparations and included instructions and video. The first is Gordon Ramsay’s roasted pork belly – it’s simple and epic. The second is a common chinese preparation of pork belly.
Either way, (raw) pork belly costs a fraction of the loin, ham, or even shoulder cuts of pork and is absolutely delicious and extremely easy to make.
Slow-Roasted Pork Belly – by Gordon Ramsay
- Score the fat side of the pork belly into diamonds
- Rub salt all over the belly
- In a roasting pan, cook down some fresh fennel, garlic, fennel seeds, star anise, and cardomom
- Sear the fat side of the pork belly, and rub some fennel seeds into the cracks of the pork skin.
- Now with the belly in the roasting pan, fat side up, add white wine, reduce, then add stock up to the level of the skin but not covering it.
- Roast the pork belly for 2.5hrs at about 350C.
- Remove the belly, skim the fat in the remaining juice, and then bring to a simmer, add mustard, and simmer before moving to a serving jug.
- Slice and serve.
Chinese-Style Juicy Braised Pork Belly with Garlic, Chili and Tofu
This recipe is a modified version of the one found here: https://kitchenstories.io/en/recipes/braised-pork-belly
Ingredients (4 servings)
9 g ginger
1 stalk green onion
2 cloves garlic
500 g pork belly
50 g sugar
1 l water
3 tbsp vegetable oil
2 chilis (dried)
2 star anise
0.5 cinnamon stick
5 bay leaves
5 g soy sauce
2 tsp shaoxing wine (or a dry sherry or Japanese Sake)
vegetable oil for frying
- Cut ginger into thin slices and green onion into large chunks. Mince garlic. Cut pork into bite-sized cubes.
- Fill wok one third of the way full with hot water. Place pork belly in water, bring to a boil, and cook for approx. 5 – 7 min. Strain and set aside.
- Add vegetable oil and sugar to wok and cook over medium-low heat for approx. 3 – 5 min. until it begins to lightly caramelize . Carefully add a bit of water to thin out caramel. Remove caramel from wok and set aside .
- Heat oil over medium-high heat, return pork to pan, and cook until fat has rendered, approx. 4 – 6 min. Discard excess oil from pan and then add green onion, ginger, garlic, chilis, star anise, cinnamon, and bay leaves. Return caramelized sugar to pan and cook for approx. 1 – 2 min. until all ingredients are evenly coated in sugar. Next, add soy sauce, wine, and water. Reduce heat to low and cook for approx. 1 – 2 hrs. until volume has reduced by half and sauce has thickened. Enjoy with aromatic rice