Crispy Confit Style Slow-Roasted Pork Belly
Indulge in the rich, succulent flavors of this Crispy Confit Style Slow-Roasted Pork Belly, inspired by Gordon Ramsay's culinary expertise. Starting with a wonderfully scored pork belly that becomes meltingly tender from slow roasting, this recipe infuses fragrant spices like star anise and cardamom, while a touch of fennel elevates the profile with fresh aromatic notes. Served alongside a luxurious sauce that balances the dish, this pork belly is perfect for special occasions or a comforting dinner at home. With its crispy skin and tender center, it’s sure to impress family and friends alike!
4
Servings
625
Calories
13
Ingredients
Ingredients
Pork Belly
1 kg (Scored in a diamond pattern)
Sea Salt
To taste (For seasoning)
Black Pepper
To taste (For seasoning)
Fennel Bulb
1 (Trimmed and roughly sliced)
Fresh Bay Leaves
4 (Whole)
Garlic Cloves
3 (Peeled and bashed)
Cardamom Pods
1 teaspoon (Bashed)
Star Anise
4 (Whole)
Fennel Seed
1 tablespoon (Whole)
Olive Oil
To taste (For sautéing)
White Wine
325 ml (For deglazing)
Chicken Stock
500-750 ml (Depending on the pan size)
Coarse Grain Mustard
1 tablespoon (For sauce)
Instructions
1
Preheat your oven to 180°C (Gas Mark 4).
2
Carefully score the skin of the pork belly in a diamond pattern with 1.5 cm intervals. Generously season with salt and black pepper, ensuring the seasonings penetrate the skin deeply.
3
In a hot roasting tray on the stovetop, add a drizzle of olive oil and the fennel, bay leaves, garlic, cardamom pods, star anise, and half of the fennel seeds. Sauté for about 2 minutes until fragrant.
4
Push the aromatic mixture to the side of the tray and place the pork belly in the tray, skin side down. Sear the pork for about 5 minutes until golden brown.
5
Carefully flip the pork belly over, ensuring the skin remains dry. Season the skin again with salt and sprinkle with the remaining fennel seeds.
6
Pour in the white wine to deglaze the pan, scraping the flavorful bits off the bottom carefully without wetting the skin. Bring to a simmer, then add enough chicken stock to come just below the skin layer.
7
Transfer the tray to the preheated oven and slow roast for 2.5 hours until the pork is tender.
8
Once cooked, remove the pork from the oven and transfer it to a warm plate to rest.
9
While the pork is resting, skim off any excess fat from the roasting tray. Alternatively, drag a slice of bread along the surface of the cooking juices to absorb excess fat.
10
Place the tray back on the stovetop over medium heat, add the coarse grain mustard, and whisk it into the juices. Taste and adjust the seasoning as needed.
11
Remove the star anise and cardamom pods from the sauce, then pour the finished sauce into a serving jug.
12
Slice the pork belly and serve it with the rich sauce on the side.
Nutrition Information
51g
Fat
10g
Carbs
38g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Confit Style Slow-Roasted Pork Belly?
It is a succulent, tender pork dish inspired by Gordon Ramsay's techniques, featuring aromatic spices like star anise, fennel, and cardamom for a rich flavor profile.
What cut of meat is used in this recipe?
The recipe calls for 1 kg of pork belly, scored in a diamond pattern to ensure the fat renders and the skin becomes crispy.
What temperature should I set my oven to?
Preheat your oven to 180°C or Gas Mark 4 for the ideal slow-roasting environment.
How do I prepare the pork skin for roasting?
Carefully score the skin in a diamond pattern at 1.5 cm intervals and season it deeply with sea salt and black pepper.
Why is the pork belly seared skin-side down first?
Searing for about 5 minutes skin-side down helps render the fat and begins the process of achieving a golden brown, crispy texture.
What aromatics are used in the roasting tray?
The recipe uses a fragrant blend of fennel bulb, fresh bay leaves, garlic cloves, cardamom pods, star anise, and fennel seeds.
How long does the pork belly need to cook?
The pork should be slow-roasted in the oven for 2.5 hours until it is meltingly tender.
What is used to deglaze the roasting tray?
325 ml of white wine is used to deglaze the pan, helping to lift the flavorful caramelized bits from the bottom.
How much chicken stock is required?
You will need between 500-750 ml of chicken stock, depending on your pan size; the liquid should come just below the skin layer.
Why must the skin stay dry while adding stock?
Keeping the skin dry ensures it roasts and crisps properly; if the skin gets wet, it will steam and become rubbery.
How many people does this recipe serve?
This recipe is portioned to serve 4 people.
What are the nutritional values for this dish?
Each serving contains approximately 625 calories, 51g of fat, 10g of carbohydrates, and 38g of protein.
How do I remove excess fat from the cooking juices?
You can either skim the fat off with a spoon or drag a slice of bread along the surface to absorb the oil.
What is the secret to the flavorful sauce?
The sauce is finished by whisking 1 tablespoon of coarse grain mustard into the roasting juices on the stovetop.
Can I substitute the fennel bulb?
While fennel provides a signature aromatic profile, you could substitute it with roughly sliced onions or leeks if necessary.
What should I do with the spices before serving the sauce?
Before pouring the sauce into a serving jug, make sure to remove the whole star anise and cardamom pods.
Does this recipe use fennel seeds as well as the bulb?
Yes, it uses both a sliced fennel bulb and 1 tablespoon of fennel seeds for a multi-layered aromatic effect.
Should the garlic be minced?
The garlic cloves should be peeled and bashed rather than minced to infuse the oil and juices without burning.
Is it necessary to rest the pork?
Yes, after removing the pork from the oven, transfer it to a warm plate to rest so the juices can redistribute through the meat.
What type of mustard is best for the sauce?
The recipe specifies coarse grain mustard, which provides both a tangy flavor and a pleasant texture to the rich sauce.
Can I use red wine instead of white?
White wine is preferred for this recipe to keep the sauce light and acidic; red wine may make the sauce too heavy and dark.
Is this recipe considered low carb?
With only 10g of carbohydrates per serving, this dish can fit into many low-carb dietary plans.
How do I ensure the skin is extra crispy?
Ensure you season the skin with salt a second time after flipping it over and keep the liquid level strictly below the skin.
What is the role of star anise in this dish?
Star anise provides a subtle licorice-like sweetness that pairs perfectly with pork and the other aromatics.
Can I use dried bay leaves?
Yes, though fresh bay leaves are more aromatic, you can substitute them with dried bay leaves if fresh are unavailable.
What tools are needed for the stovetop steps?
You will need a hot roasting tray that is stovetop-safe for sautéing the aromatics and searing the meat.
How should the pork be sliced for serving?
Slice the pork belly into thick portions, ensuring each slice has a piece of the crispy skin.
Can this be made in a slow cooker?
This specific recipe is designed for oven roasting to ensure the skin gets crispy; a slow cooker would make the skin soft.
Is there any fiber in this recipe?
The recipe contains a negligible amount of fiber, which is common for meat-centric main courses.
Why is the pork seared after adding aromatics?
Sautéing the aromatics first infuses the oil with flavor, which is then transferred to the pork belly during the searing process.