Twice-cooked pork belly with an onion & apple velouté

Twice-cooked pork belly with an onion & apple velouté

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(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
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    For the pork

    • 1 tbsp coriander seeds
      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 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


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

    • handful rosemary



      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



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

    For the onion & apple veloute

    • 25g butter



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

    • 4 onions, finely chopped



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

    • 2 Granny Smith apples, cored and sliced



      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 carrots, trimmed, peeled, but left whole



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

    • 2 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

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


    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.

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    Comments, questions and tips

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    13th Jun, 2011
    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!
    8th May, 2011
    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.
    30th Mar, 2011
    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.
    30th Mar, 2011
    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!
    28th Nov, 2010
    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
    23rd Nov, 2010
    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.
    7th Sep, 2010
    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.
    13th Jul, 2010
    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.
    1st May, 2010
    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.
    4th Apr, 2010
    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.


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