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)

Prep: 30 mins Cook: 4 hrs Plus overnight pressing

A challenge

Serves 6
Gordon Ramsay keeps the cost of entertaining down by working his magic on a cheap cut of meat

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal820
  • fat61g
  • saturates25g
  • carbs19g
  • sugars16g
  • fibre4g
  • protein49g
  • salt3.3g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

For the pork

  • 1 tbsp coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 2 star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 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

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • handful rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 x 350g jars goose fat (or use lard, sunflower or vegetable oil)
  • 6 curly parsley sprigs

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

For the onion & apple veloute

  • 25g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 Granny Smith apple, cored and sliced

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 250ml chicken stock
  • 142ml tub double cream

For the carrots

  • 24 thin green-topped carrot, trimmed, peeled, but left whole

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  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.

Ads by Google

Comments, questions and tips

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

Comments (27)

karls66's picture
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
3

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
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
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
4

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

Pages

Questions (1)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.