How to Cook Pork Belly, Making Chicken stock Recipe By Gordon Ramsay – Almost Anything

Welcome to another Stunning Recipe of the Week, Slow Roasted Pork Belly With fennel.
In this cooking, Video Gordon Ramsay Will Also Teach You How To Make Chicken Stock, amazing cooking tips alongside Cooking Pork Belly in a Completely New Style.
Here Is The Texted Guide Recipe By The Very Own Gordon Ramsay :
Pork is a very sweet meat, so it’s nice to add the vibrant aniseed flavour of fennel.
You’ve got to take your time cooking pork belly, making sure the crackling on top
is beautifully roasted while the meat beneath braises gently in the pan’s juices.
Cutting diamonds in the skin allows the seasoning to really penetrate, and
although it may seem odd, adding more salt after you’ve seared it really helps the
skin to crisp up. Serve with dauphinoise potatoes and broccoli.
1kg pork belly
Sea salt and black pepper
1 fennel bulb, trimmed and roughly sliced
4 fresh bay leaves
3 garlic cloves, peeled and bashed
1 tsp cardamom pods, bashed
4 star anise
1 tbsp fennel seeds
Olive oil
325ml white wine
500–750ml chicken stock (depending on the size of your pan)
1 tbsp wholegrain mustard
1. Preheat the oven to 180°C/Gas 4.
2. Score the pork belly skin diagonally in a diamond pattern at 1½ cm intervals. Season
generously with salt and pepper, rubbing it well into the skin.
3. Put the fennel, bay leaves, garlic, cardamom, star anise and half the fennel seeds into a
hot roasting tray on the hob with a little oil and heat for about 2 minutes until aromatic.
Push to the side of the tray, then add the pork, skin side down, and cook for at least 5
minutes until turning golden brown. Turn the pork over, season the skin again with salt
and sprinkle with the remaining fennel seeds. Pour in the wine to deglaze the pan, scraping
up the bits from the bottom (be careful not to get the skin of the pork wet). Bring to the
boil, then pour in enough stock to come up to the layer of fat just below the skin and
allow to boil again.
4. Transfer the tray to the preheated oven and cook for 2½ hours.
5. Transfer the meat to a warm plate and set aside to rest. Meanwhile, spoon off any excess
fat in the roasting tray or drag a slice of bread along the surface of the cooking juices to
absorb it. Heat the tray on the hob, adding the mustard. Mix in with a whisk, then taste
and adjust the flavours as necessary. Remove the star anise and cardamom pods and pour
the sauce into a jug. Serve the rested pork with the sauce alongside.
If you slightly bend the pork as you are rubbing in the salt and fennel seeds, it will
open up the diamond incisions in the rind, making it easier for the flavours to penetrate.

Thanks For Watching,
Almost Anything Team.

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