Twice-cooked pork belly with an onion & apple velouté

Twice-cooked pork belly with an onion & apple velouté

  • 1
  • 2
  • 3
  • 4
  • 5
(23 ratings)


Magazine subscription – 3 issues for £3

Cooking time

Prep: 30 mins Cook: 4 hrs Plus overnight pressing

Skill level

For the keen cook


Serves 6

Gordon Ramsay keeps the cost of entertaining down by working his magic on a cheap cut of meat

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

Save to My Good Food
Please sign in or register to save recipes.


For the pork

  • 1 tbsp coriander seeds
  • 2 star anise
  • 1 tbsp sea salt
  • ½ a whole pork belly, about 1½ kg (ask for the thin half), boned, skin left on but not scored
  • handful thyme
  • handful rosemary
  • 2 x 350g jars goose fat (or use lard, sunflower or vegetable oil)
  • 6 curly parsley sprigs

For the onion & apple veloute

  • 25g butter
  • 4 onions, finely chopped
  • 2 Granny Smith apples, cored and sliced
  • 250ml chicken stock
  • 142ml tub double cream

For the carrots

  • 24 thin green-topped carrots, trimmed, peeled, but left whole
  • 2 tbsp olive oil

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  1. With a pestle and mortar, crush the coriander seeds with the star anise, then stir through the salt. Season the pork on both sides with the salt mix. Place the pork, skin side up, in an ovenproof dish that is just large enough to hold it. Scatter over the herbs, then leave overnight if you have time - see tip, below.
  2. Heat oven to 150C/fan 130C/gas 2. Empty the goose fat into a saucepan and heat until liquid and starting to simmer. Ladle the fat over the pork; add sunflower oil to cover if you need to. Cover the dish with foil, then cook the pork in the oven, undisturbed, for 3 hrs by which time it will be very tender.
  3. Remove the dish from the oven and leave it to settle for 10 mins. Meanwhile, line a tray with a piece of greaseproof paper. Carefully lift the pork from the fat and pick off any herbs. Lay it on the paper, skin side down. Cut another piece of paper and lay it over the pork. Cover with a tray, weighed down with a couple of cans, and leave in fridge overnight - see tip, below.
  4. When you are ready to cook the pork, heat oven to 220C/ fan 200C/ gas 7. Remove pork from the tray, then peel away paper. Lightly score the skin into neat diamonds with a sharp knife and trim the edges so you get a perfect rectangle.
  5. To cook the pork, heat a drizzle of oil in a large non-stick ovenproof pan. Lay the pork, skin side down, and leave for a few mins to crackle, then place the pan in the oven and cook for 20 mins. Remove from the oven and check to see that the skin has blistered, then carefully flip it over and cook the underside for 3 mins just to heat through. Lift to a board.
  6. While the pork is roasting, make the velouté. Heat the butter in a frying pan. Cook the onions and apples for 8-10 mins until soft, but not coloured. Pour in the stock and simmer for 8 mins until the apples start to collapse. Stir in the cream, then simmer everything for 2 mins more. Season with salt and pepper. Carefully tip into a blender, blitz until as smooth as possible, then tip into a saucepan so it’s ready to be reheated.
  7. Boil the carrots for 2 mins in salted water, then drain well. Heat the olive oil, then fry the carrots with seasoning for 5 mins, tossing occasionally until starting to brown. Gently reheat the velouté. You're now ready to plate up.
  8. Use a sharp knife to carve the pork into long slices about 2cm thick. Lay 2 or 3 slices on each plate, slightly overlapping. Put 3 or 4 carrots on each plate, lying all in the same direction as the pork. Spoon a puddle of velouté over the end of the carrots. Garnish with a sprig of parsley.

Recipe from Good Food magazine, March 2009

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
karls66's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fantastic. I cooked this for a dinner party and my guests haven't stopped raving on about it. It is suprisingly lean and 'unfatty' once cooked and it is now a favorite. It's cheap (apart from the goose fat but that is re-usable) and it is absolutley delicious. The actual prep is minimal. It takes a little while in the oven but it is well worth it, and the ability to cook it the day before and simply crisp it up and warm through before serving is great. It means you can go and slurp some wine with your guests without slaving away in the kitchen. I can guarantee I will be cooking this again and again.

stilton12's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Loved it myself, but wife doesn't like fat. So this family shall enjoy it no more, unless there's a change in circumstances!!

alisondefries's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have lost count of the times I have made this recipe. It is the most wonderful roast I have ever tasted. My children ask for it time and time again!! The apple and onion veloute is also delicious and well worth making. The goose fat is quite costly so I save it and stick it in the freezer for next time!

juliegates's picture

Go Gordon - this is fab. I have made this some 3-4 times and my husband (who believed he could not eat pork) is truly converted. A really easy recipe, and freezes well after the 'con fit' stage.

Try this one too - Take a half shoulder of lamb, rubbed with oil, salt and pepper and stuffed with chopped garlic. Place on a bed of rosemary, in a tin and wrap tightly in foil. Cook on low (140°) for 4 hrs. Tale out and rest for further 20 mins and then peel back top layer of fat to reveal lovely moist flaky melt-in-the-mouth lamb. Flake with fork and serve piled up next to roasties and Mediterranean veg! Lovely

stellababe's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I've now made this twice and it's so easy and good for "get ahead" as you can freeze then just defrost and crisp and shove in the oven. I used this once for a roast dinner and the compliments kept coming, the chap who loved it the most always orderd pork belly and said mine was by far the best - even better than the blue strawberry (local good restaurant). When I did the carotts and apple and onion veloute I also served potatoes, new buttered. I have now come to the conclusion the apple and onion veloute is not punchy enough for my family, too oniony maybe? We now don't bother and use good old fashioned apple sauce! It is delicious though and for such a cheap cut of meat gotta be a credit crunch favourite! Enjoy!!!!

rizo4024's picture

I live in SW France so potrine de porc is easy to fine. I have a gite and often cook for my guests. I have cooked this recipe three times now and it is absolutely fantastic. My guests at Easter loved it and the compliments kept flowing. I did do mashed potatoes with spring onions stirred through as well and this made it even better.

jillbell's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Well worth the effort. Does not need anything else with it other than the carrots and onion and apple veloute.




Ads by Google