Menu
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

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

  • 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…

Compare prices

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

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)

KMCooking's picture

The pork belly turned out wonderfully - the confit really is a great approach, far better than regular slow cooking.
My crackling could still use some work - it was nearly impossible to chew and cracked loudly as we attempted to enjoy it with our molars. I don't have an oven safe non-stick pan, so I fried it on medium high in a non-stick pan for a few minutes before transferring to a seasoned stainless steel pan in the oven. It didn't stick, but was super hard and difficult to chew after 20 minutes at 220. I cheated in the end and microwaved each piece of crackling for 45 seconds, which helped immensely.
Any tips for the crackling?

sharonfromyork's picture
5

Easy & delicious, even better with a green veg to balance the rich flavours. Lovely....

sjcauser1's picture
5

Fantastic recipe - I have cooked this one several times now. I planned to make it for Easter Sunday but was struck down with a tummy bug so couldn't cook it for the second time. Fortunately, my husband was well, did the final cook off and ate the lot. Ah well perhaps next time, I'll get a look in.

pwolohan's picture
5

I tried this about two years ago and did it again for Valentines and it was absolutely fabulous. I didn't add or change anything and it was prefect. I really don't think it needs anything else. The meat was so tender and the velouté was to die for. In my opinion very easy and great it can be prepared in advance. A real winner.

ifuamq's picture

oooo - I sometimes dream about this pork it is that good!! Please don't be put off by the 'For the keen cook' label - it really isn't that hard.

frenchtot's picture
5

Well worth the prep! I make loads up and freeze them as well as the fat to reuse! Use a much deeper tin than suggested to stop fat swilling too. Delicious!

hamrag's picture

Followed this recepie to the letter, However my oven must be cooking too hot! 150c burnt even though emersed in fat. I then modified and cooked for 6hours at 80c Great!

sanchino's picture
5

Not for the impatient, but definately for the good tasted.lovely flavours from the pork,coriander and star anise seasoning, then the veloute is to die for. Only cooked the one time but will cook again and again !! typically gordan typically great!!!!!

lizaegan's picture
3

This isn't at all difficult - the prep is actually minimal, but it does take a long time to get to the finished dish, what with all the cooking and leaving overnight etc.
was it worth it? not in my opinion. Was nice, but didn't blow me away.

rt1268's picture

I have the pork in the oven at the moment (first stage), but I can't see thyme and rosemary in the cooking method, although they are in the ingredients. Should it have gone on the pork with the star anise and coriander seeds at the beginning.? HELP!!!!

That aside, I can't wait to see what it tastes like after all the fantastic reviews.

tigerlillythe7th's picture
5

Amazing recipe...takes a little effort, but technique-wise it's not difficult at all...pork comes out very tender, and crackling is crisp...I'm not the greatest of cooks but I've had pork belly a couple of times since in restaurants and I could swear this recipe tops theirs!

gladali's picture
5

I made this for my sister in law and her friend when they were visiting from America. My sister in law can get pork belly where she stays, seemingly Americans use it all for streaky bacon. As it is one of many things she really misses, I thought I would suprise her. I've never cooked pork belly before and I was slightly anxious, but this recipe was so easy to follow and the end result was an overwhelming success, even my sister in law's American friend, who had never tried belly pork before, loved it. I will be making this again. Thanks Gordon.

leo-in-france's picture
5

I usually try to follow any new recipe exactly. Once it has proved itself, I'll tinker with it.
This time, I made one small variation. I bought a whole belly of pork, and asked the butcher to cut it into two. I did not bone it, because I have the thought that there is flavour in the bones -and anyway, I'm too lazy!
I rendered down the remaining, (really fat) half- belly, and extracted a two-pint bowl of pork fat.
When I saw the recipe, I gave a shout of glee. I had been feeling so guilty about that bowl of saturated fat, lurking in my fridge. But now, here was a really great recipe to justify its use.
It was this fat I used to simmer the recipe pork.

leo-in-france's picture
5

Wow! I made this last night, and have gleefully squirreled it away until my foodie friends arrive here in France, next week. I often wondered how they produce fantastic roast pork, to order, in small, smart restaurants - this is how! It is easy to prepare, and belly pork is still relatively inexpensive. All you need is three hours at home, whilst it bubbles away in the oven.
Three hours well spent! The flavour of corriander & star anise is amazing.
Only caveat - be careful carrying the dish filled with pork and oil to the oven - it is heavy. I ruined my best sweater when oil slurped over. Use a good thick apron!

kevanf's picture

Just did this but with pork belly strips and I guess I need to adjust the cooking times! But it's still the best crackling ever! The veloute is very good but am wondering whether it would be even better with a dash or three of calvados! Nice one Gordon

janelewis1959's picture
5

I just agree with everyone else - this recipe is 5 star - really worth the time - the flavour is gorgeous - the meat succulent and the crackling is the best. Will definitely do again. Thanks Gordon.

roxyfreeman's picture
5

Make it, you won't regret it, it's heavenly and foolproof! You don't need to be precise with quantities and times to get a great result. I love it with braised red cabbage.

serindipity2uk's picture
5

This a 5 star meal with a very cheap cut of meat. A wonderful idea for a special meal. Can be prepared weeks in advance.

oliverse's picture

Amazing dish, the fat on the meat comes out crispy and chewy in places, whilst soft and melting in others. Goes really well with Garlic-fried green beans. A definite must for any food lover.

mrswaller's picture
5

Totally worth it! Pork was lovely, but the real star for us was the veloute! Any excuse for making it, you could almost eat it as soup! Children also really enjoyed the whole dish so it was brilliant.

Pages

Questions (1)

salcombe_kat's picture

Have prepped this for dinner party tomorrow night and just realised I missed the bit in the tip to remove salt before adding oil. Does this mean my whole meal is ruined? Why would something so important be in a tip rather than in the instructions for the actual recipe? I could cry we can't afford to buy another piece of meat....

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

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.