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 seed

      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 a dairy product made from separating whole milk or cream into fat and…

    • 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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    21st Mar, 2015
    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?
    10th May, 2013
    Easy & delicious, even better with a green veg to balance the rich flavours. Lovely....
    1st Apr, 2013
    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.
    16th Feb, 2013
    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
    15th Dec, 2012
    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.
    8th May, 2012
    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!
    15th Mar, 2012
    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!
    8th Jan, 2012
    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!!!!!
    6th Sep, 2011
    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.
    5th Aug, 2011
    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.


    20th Sep, 2013
    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....
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
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