Tuesday, June 18, 2013

Pressed Pork Belly with Gravy

I am on a pork belly kick. Plus this is another Gordon Ramsay recipe too so I had to try it. It is super simple and it is delicious. The skin has a great crunch.


I really like Ramsay's recipes because they are simple with minimal ingredients. Once I saw the video, I had to try it.


I apologize for the non-specific amounts in the ingredients, but that is how the original recipe is and that is how I ended up cooking it. I just added the ingredients and tasted as I went.

~1.5 - 2 lbs. pork belly
2 heads of garlic
handful of thyme
olive oil
sprinkle of salt and pepper
generous splash of white wine
2 c. chicken stock

(Morning)
1. Preheat oven to 350F.
2. Score pork belly skin in a criss-cross pattern.
3. Drizzle with olive oil and sprinkle with salt and pepper.


4. Cut garlic heads in half and place cut side up on a roasting pan.
5. Place a handful of thyme on top of the garlic and sprinkle with olive oil.


6. Place pork belly on top of garlic and thyme. This will keep the pork off the pan so it will not dry out.


7. Cover with foil. Bake for 2 hours.


8. Remove pork from pan and let cool slightly.


9. Place on a plate, cover with saran wrap, place another plate on top and place something heavy on top. Chill for minimum of 6 hours.


10. Place roasting pan on two burners on medium heat.
11. Pour white wine into pan and bring to a simmer, reduce by half. (I poured enough to make sure there was a thin layer over the whole roasting pan). Make sure to scape the bottom, crush the garlic to get all of that flavor.


12. Add chicken stock and bring to a simmer to thicken. (Taste as you go to make sure it doesn't get too salty).


13. Once the gravy is to your desired thickness and flavor, pour through a sieve. Make sure to push as much garlic pulp through as possible.


14. Set gravy aside.


(20 minutes before serving)
15. Preheat oven to 450F.
16. Cut pork into individual portions and place on roasting pan (skin side up) covered with foil.


17. Roast for 15 to 20 minutes. The skin will start to turn a nice golden brown.


18. Serve with gravy and stuff face!


Original Recipe

Might also enjoy:
Blue Cheese Coleslaw
Grilled Pork Loin Chops
Smoked Ribs

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