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A classic Gordon Ramsay recipe for succulent, tender pork belly with perfectly crispy crackling. The pork is braised in a fragrant mix of fennel, star anise, and white wine, creating a deep, aromatic flavor profile.
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Score the pork skin and rub in plenty of sea salt. → Sauté aromatics (fennel, garlic, spices) in a roasting tray, sear the pork, then flip it skin-side up. → Add white wine and stock (keeping skin dry) and bring to a boil. → Slow roast at 180°C for 2.5 hours until crispy and tender. → Degrease the pan juices with bread and mix in mustard to create a sauce.
Score the pork skin and rub in plenty of sea salt. → Sauté aromatics (fennel, garlic, spices) in a roasting tray, sear the pork, then flip it skin-side up. → Add white wine and stock (keeping skin dry) and bring to a boil. → Slow roast at 180°C for 2.5 hours until crispy and tender. → Degrease the pan juices with bread and mix in mustard to create a sauce.
A classic Gordon Ramsay recipe for succulent, tender pork belly with perfectly crispy crackling. The pork is braised in a fragrant mix of fennel, star anise, and white wine, creating a deep, aromatic flavor profile.
Score the pork belly skin using a very sharp knife. Cut long lines across the width, then rotate 180 degrees and cut again to create a diamond pattern. Be careful not to cut into the meat.
Rub generous amounts of sea salt into the skin. Bend the meat to ensure the salt penetrates deep into the scored cracks.
Slice the fennel bulb and crush the garlic cloves. Prepare the spices (fennel seeds, star anise, cardamom, bay leaves).
Heat a roasting tray on the stovetop with olive oil. Add the fennel, garlic, fennel seeds, star anise, crushed cardamom, and bay leaves. Sauté until fragrant.
Place the pork belly skin-side down in the roasting tray on high heat for a few minutes to sear the fat and lock in flavor.
Use a very sharp knife for scoring to get the best crackling results.
Ensure the salt gets deep into the cracks to draw out moisture from the fat.
The liquid level in the roasting tray is critical: it must submerge the meat to keep it succulent but never touch the skin, or the skin will turn soggy instead of crispy.
Resting the meat after roasting is essential for a tender texture.
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