The Perfect Pressed Pork Belly by Gordon Ramsay
July 27, 2014
Gordon Ramsay never disappoints.
Here - he gives us a remarkably delicious recipe for the perfect pressed pork belly. Pork Belly is one of those things you want to get right. It's one of the most delicious things you can make - especially if you're a fan of bacon or baked ham. You'll need quality pork belly to start, and we have fresh whole rib out Ontario pork belly for this recipe available that weighs in at 10-12 pounds, right to your door.
This is a simple approach. Score the pork belly. Season both sides with salt and drizzle olive oil on the skin side. Crush some garlic and thyme, and use it as a base to place the meat. White wine adds some aromatic moisture to the pan before you cover it up with tin foil for a trip into the oven. After a two hour bake - the finished product is incredible.
Ramsay deglazes the baking pan and creates an incredible gravy for the dish. Afterwards - he shows you the real secret to the "pressed" element of the presentation. We'll let you watch the video to get that bit, but one thing is for sure. This is a beautiful looking prep on pork belly that's as delicious as how it plates. Definitely worth trying!
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