I got it: Gordon Ramsay’s Pressed Belly of Pork 1 kilo of pork belly (ribs removed), scored - it is easier to ask your butcher to do this 2 bulbs of garlic, sliced in half horizontally a few sprigs of thyme White wine (enough so that it covers the roasting pan during the cooking process plus a little more to deglaze the pan when done) 500 ml chicken stock salt and pepper to taste Pre-heat the oven to 160c (fan forced, add 20c if the oven is not fan forced) Season the pork belly generously with salt, pepper and olive oil. Place the garlic in a roasting pan and the thyme on top of the garlic. Place the pork belly on top of the thyme. Cook the pork belly for 2 hours. When done, remove and set aside to rest. Place the roasting pan over the stove top (be careful as the pan will still be hot. Deglaze the roasting pan with a generous splash of white wine and allow to reduce by for around 2 to 3 minutes. Add the chicken stock and allow to reduce the liquid by half. Sieve the sauce into a pan, making sure to press the garlic through the sieve as much as you can so the sauce is infused with the garlic. Set aside Place the pork on a tray and place another tray on top of the pork belly. Press down on the top tray and place some weights (i.e. some cans from your pantry) on top of the tray to weigh it down. Refrigerate for at least 6 hours. When the pork is ready, pre-heat the oven to 240c (fan forced). Slice the belly of pork into 4 to 6 portions of smaller squares and cook for around 15 minutes until the skin crisps. While the pork is cooking, heat the gravy. To serve, place the pork on a bed of cauliflower-apple mash and pour the gravy around the pork.
I loosely used this recipe yesterday. Overall a very good technique. I've been cooking professionally for 23 years, and there are a few things that one should watch out for: " hot oven " means 400f. After 2 hours, there was burnt fond but most of the garlic was salvageable. But to deglaze the pan was out of the question. To loose the fond really sucks. 2x2" cubes of pork belly is pretty unmanageable on the plate, with the crispy skin and all. I sliced the belly, as I always do, into 2x2" then sliced that into 3 slices. Much more manageable on the plate. The " gravy " is more of a jus. A very flavorful jus. But with the burnt fond, lacks depth. Here is what I'd change, or suggest: Blast the belly, with the same mise, at 475f, for 25-30 min, uncovered. Then add enough white wine to make about an inch in the pan, cover tightly with foil, and bake at 225f for 2 hours. Then portion into the 2x2" squares. After they were portioned and rested, I rendered the skin side in a sauté pan until crispy, flipped, and put back in the oven at 400f for about 15 min. Then sliced. As far as just using garlic and thyme, I found that to be a little boring, so I used rosemary and sage along with the thyme and garlic. The wine I used was a Rhine, simply because of its fruitiness. Do to the fattyness of the jus, it would break and look like crap, so, in reducing I added a very small amount of wondra flour to create a nice suspension for the fat to liquid ratio. Yeah, I know...I should just make my own damn video...
Thanks Christianm thanks for your excellent comment. I went with your suggestions and it worked fine. This was fortunate because I decided to try this out for a family dinner, bit a risk but it worked ot fine.
I did 325 for 2.5 hours worked wonderfully and then broiled for like 2 minutes on rreally high (not sure what it is on my oven as its doesnt have the ability to pick temp on broil) 400 seems really high for that cut of meat
If you go on the channel 4 website ( for those who dont know The F word airs on that) , he has the recipe there, when the pork goes in the first time its preheat to 170C/Gas mark 3 , when you put it back in after its pressed, then its 250C/Gas mark 9 :)
joemay5 You are a Westerner ... You don't need to watch or need to know What the Kings in the Eat used to eat any way. You would better know what king Henry IV ate because he was your king.
I tried this (and I'm not a very good cook at all). It turned out as delicious and as perfect as it did in the video. Just follow it exactly like her did it and you can't go wrong. Awesomeness.
I cook mine very differently, no pressing required. I do use salt/pepper/garlic/herbs as in the video but *no* oil. The aim is to make sure the skin of the joint is dry before it goes into the oven and oil won't produce the best crispy crackling, it kinda turns out flabby with oil imho. So I dry the joint by leaving it skin side up in the fridge for a bit with sheets of kitchen roll on the top to absorb moisture. Afterwards score, season, place onto garlic/veg and whack it in the oven uncovered at 220-230c for 20-30 minutes, until the fat has puffed up and is well on its way to rendering and the skin only just starting to crackle. Then the temperature goes down to 160-170c and it slow roasts until most of the fat has rendered away and the crackling is amazing, with super succulent meat. Any fat that remains under the skin is like soft butter, with amazing flavour(not "fatty" tasting like more solid, improperly rendered fat, which is what the fat in Gordon's pork looks like to me, sad to say). I also make sure to separate the liquid fat from the cooking juices before making the gravy, as most of it has rendered out of the joint by the time I'm making it. Save it for roast tatties or something like that if you're into that kinda thang ;D I pretty much do slow roasted pork shoulder this way too. Gotta love those cheap cuts, shoulder being one of the absolute cheapest. It takes time but results in so much flavour(and the best leftovers). I recommend trying cider instead of white wine, but both are pretty yummy combinations with pork.
You, my friend, have posted one of the most informative and down to earth comments that I've read in a while. Thank you. I look forward to trying this. Only thing is, I'm in Israel and have to find myself a proper butcher. Well, that's another story, but in the meantime - perhaps you should consider your own RUclips channel or even a blog. You know what you're talking about. Regards from an American with a passion for cooking.
Ramsay made many other pork belly recipees, so did other cheffs, but to me nothing ompares to it .The ammoun of flavor this pressing method compacts into the meat is insane.And the sauce, you feel almost like the meatiness sips into your teeth. Glorious. One of tasties dishes ever
Don't know to whom I am talking but doing pork like this is brilliant! Thanks so much for the upload. I am a single man living alone and now I can get a piece of pork and cut it up to have just when I want the only difference is I will freeze the previously chilled pork.
From the random self narration, I just imagine Gordon editing his own video and saying stuff, like yeah. Oh yeah. Admiring his own handywork. Love it haha
my dad liteally eats pork belly a few times a week. he just pan fries it though. its his favorite choice of meat. everytime he has his friends over its pork belly on the menu. however imma try this recipe and give it to my dad and see how much he likes it.
+Daniel Ryan I believe they have pre-recorded all kinds of ingredients and stuff. So when they put together the video, they can just find the soundclips with fx "hot pan" "olive oil" "butter" etc
Vastly prefer this method over regular one. I just feel like pressing the chilling for couple hours allows the flavor to develop more and get more concentrated. It also keeps the meat together more (typical belly of pork is very soft). Plus the later reheat allows me to deliver crackling skin that won't fall off from the meat then I cut it.
Pork belly really is underrated. People think of it as basically pure fat, but the fat (and cartilage) disintegrates when it is slowly roasted and the crackling is next level delicious
He makes it look so fun and easy with his one word instructions and flashy music. I bet if I tried this, I'd end up standing among the ashy ruins of my kitchen with a raw piece of pork belly in my hand.
Not just any spices. Seasoning is adding salt (kosher or sea) and freshly ground pepper. Most elements in food need to be seasoned before or during the cooking process to ensure that each element expresses its maximum flavour. Salt also draws water out of the cell membranes and intensifies the flavour that way. Food should never be seasoned at the table if cooked properly.
baking something in the oven for 2 hours usually runs at low temperature roughly around 180- 220 F to make the fat melt in your mouth and meat tender, otherwise 2 hours at a high temp will make it be tough. then the final 10 min broil would crisp up the skin.
I know me and you are probably thinking that it seems like a redundant step but he's actually cooling down the pork to get it cold so that it won't dry out when you stick it in a hot oven {450f] to develop that crispy skin.
the first time in the oven on 175 C, gasmark 3, 325 F the second time, to crisp the skin on 250 C, gasmark 9, 500 F ( or just the highest settings, but keep an eye on the skin )
presentation really, for neat little squares. Also you can cut squares into the skin, crispen the whole thing then cut out squares that will have lost less moisture
because it's milder than beef stock but has more flavor than veggie stock if you wanted to use other stock you totally could that's just his preferred method.
Another way that works well is after hes cut the pork cut some baking paper and put it in a hot pan. Oil the pan a little then put the pork skin side down into the pan and into the oven. Perfect crackling
Riky Marru See what I mean??? You are just too clever my man, considering you would have had to dig her up. You just set bars and hurdle them. Your the coolest, seriously, the best!
@engaurd true, shape doesnt affect taste, however it does effect texture and consistancy, you wouldnt be able to get that "chip" crispy crunch of the pork fat unless you pressed it down, other wise it would just be a layer of fat on top of the pork. alot softer and almost like a "dough" feel., ive tried it without pressing and its not the same.. trust me!
Dud you find out? I just did it on 340f for 2hour. The skin doesnt look as brown as shown here after i took out foil. So i placed it back with no foil for an hour. Looks a little better. Planning on baking it in 450f later when its in cubes for 10 mins. He didnt really say how many degrees. He keeps saying put it in a hot oven.
Gordon Ramsay giving driving lessons. Door open Sit Door shut Seatbelt, clicked Keys in Rearview mirror check Side mirror check Gas on Gear shifted Brilliant
Just found this - it looks awesome - do you eat all the fat or do you cut around it and just eat the meat? Thanks for posting I thought the entire process was fascinating 👍😎
That is true, however if you observe his first cooking result, the fat is still soft. Cooking it at 200C for 2 hours will surely harden the skin (Not crispy, but hard). 200F is a nice temperature to cook out the belly.
I know I'll be expecting a headache whenever I hear this song cause I know it's that superhero theme of the cameraman that likes to zoom in too close to everything.....
![Gucci Mane & Sexyy Red - You Don't Love Me [Official Music Video]](http://i.ytimg.com/vi/j7IBqyFKT4c/mqdefault.jpg)
I got it:
Gordon Ramsay’s Pressed Belly of Pork
1 kilo of pork belly (ribs removed), scored - it is easier to ask your butcher to do this
2 bulbs of garlic, sliced in half horizontally
a few sprigs of thyme
White wine (enough so that it covers the roasting pan during the cooking process plus a little more to deglaze the pan when done)
500 ml chicken stock
salt and pepper to taste
Pre-heat the oven to 160c (fan forced, add 20c if the oven is not fan forced)
Season the pork belly generously with salt, pepper and olive oil.
Place the garlic in a roasting pan and the thyme on top of the garlic. Place the pork belly on top of the thyme.
Cook the pork belly for 2 hours. When done, remove and set aside to rest.
Place the roasting pan over the stove top (be careful as the pan will still be hot. Deglaze the roasting pan with a generous splash of white wine and allow to reduce by for around 2 to 3 minutes. Add the chicken stock and allow to reduce the liquid by half. Sieve the sauce into a pan, making sure to press the garlic through the sieve as much as you can so the sauce is infused with the garlic. Set aside
Place the pork on a tray and place another tray on top of the pork belly. Press down on the top tray and place some weights (i.e. some cans from your pantry) on top of the tray to weigh it down. Refrigerate for at least 6 hours.
When the pork is ready, pre-heat the oven to 240c (fan forced). Slice the belly of pork into 4 to 6 portions of smaller squares and cook for around 15 minutes until the skin crisps. While the pork is cooking, heat the gravy. To serve, place the pork on a bed of cauliflower-apple mash and pour the gravy around the pork.
David Tran *DONE
Legend! Thanks! I was confused by the whole *hot oven* concept.
You have way too much time on your hands
Thank you so much
@@1Celebrindor it's celebrimbor
i wish the camera could get closer, I can't quite make out the atomic structure of what he's cooking
😭😭😭😭😭
Look at this kid, acting like he owns the comments section because he was hard enough to browse 4chan for 3 weeks.
+Sea Bass Literally every comments section for this show has someone complaining about the camera angles and editing. Obviously it's a problem.
TheChickenRiceBowl if its a probelm, dont watch the show, it aint fucking hard
Josh Green It shifts faster than you can blink.
I loosely used this recipe yesterday. Overall a very good technique. I've been cooking professionally for 23 years, and there are a few things that one should watch out for:
" hot oven " means 400f. After 2 hours, there was burnt fond but most of the garlic was salvageable. But to deglaze the pan was out of the question. To loose the fond really sucks.
2x2" cubes of pork belly is pretty unmanageable on the plate, with the crispy skin and all. I sliced the belly, as I always do, into 2x2" then sliced that into 3 slices. Much more manageable on the plate.
The " gravy " is more of a jus. A very flavorful jus. But with the burnt fond, lacks depth.
Here is what I'd change, or suggest:
Blast the belly, with the same mise, at 475f, for 25-30 min, uncovered. Then add enough white wine to make about an inch in the pan, cover tightly with foil, and bake at 225f for 2 hours.
Then portion into the 2x2" squares.
After they were portioned and rested, I rendered the skin side in a sauté pan until crispy, flipped, and put back in the oven at 400f for about 15 min.
Then sliced.
As far as just using garlic and thyme, I found that to be a little boring, so I used rosemary and sage along with the thyme and garlic.
The wine I used was a Rhine, simply because of its fruitiness.
Do to the fattyness of the jus, it would break and look like crap, so, in reducing I added a very small amount of wondra flour to create a nice suspension for the fat to liquid ratio.
Yeah, I know...I should just make my own damn video...
it worked at 350F, then to crisp the skin, I broiled at 400
Thanks Christianm thanks for your excellent comment. I went with your suggestions and it worked fine. This was fortunate because I decided to try this out for a family dinner, bit a risk but it worked ot fine.
I did 325 for 2.5 hours worked wonderfully and then broiled for like 2 minutes on rreally high (not sure what it is on my oven as its doesnt have the ability to pick temp on broil) 400 seems really high for that cut of meat
I like this part of RUclips thanks to that kind of comment haha.
good points... I also use Ramsay's recipes as basic instruction, open to some additional steps
If you go on the channel 4 website ( for those who dont know The F word airs on that) , he has the recipe there, when the pork goes in the first time its preheat to 170C/Gas mark 3 , when you put it back in after its pressed, then its 250C/Gas mark 9 :)
'That..... is fucking delicious'
His kids must eat like fucking kings every god dam day.
I heard his kids go to Burger King
Apparently dad's food lacks junk.
mayatk1 Kids are kids..what kid (regardless of parent) doesn't like fast food?
Trust me, the kings eat much better than this (at least in the East)
viethluu So what TV channel can i watch the chefs for the kings of the East? Oh, whats that? None?
joemay5 You are a Westerner ... You don't need to watch or need to know What the Kings in the Eat used to eat any way. You would better know what king Henry IV ate because he was your king.
I tried this (and I'm not a very good cook at all). It turned out as delicious and as perfect as it did in the video. Just follow it exactly like her did it and you can't go wrong. Awesomeness.
her?lolllll
cool thanx for the tip
David Chong 400 Degrees
leungchaan yes it did. I followed this exactly as the video showed and it turned out perfectly. I was really impressed.
wait "her"!?
"hot oven"
I like that temperature, I agree, Hot Temperature Degrees is the ideal temp for pork belly
Just cooking this now. It's only been in for 15 minutes and smell incredible already!
It's fucking sexy when Gordon says 'THIS IS Fucking delicious'.
Cameraman farts,
Gordon: “the smell is incredible”.
that is ... FUCKING DELICIOUS
I lost it when he said that
Thats. Fucking delicious.
0:06 "Cheap and delicious" wow that's what my sugar daddy always says about me
Gordan when he gets home from work: 1:38
Ramsay out shines Jamie Olive oil by miles. Love His vids best.
Rob Trust 😂😂😂😂😂
Recipe: done.
Verdict. good.
Hotel: Triviago
I cook mine very differently, no pressing required. I do use salt/pepper/garlic/herbs as in the video but *no* oil. The aim is to make sure the skin of the joint is dry before it goes into the oven and oil won't produce the best crispy crackling, it kinda turns out flabby with oil imho. So I dry the joint by leaving it skin side up in the fridge for a bit with sheets of kitchen roll on the top to absorb moisture. Afterwards score, season, place onto garlic/veg and whack it in the oven uncovered at 220-230c for 20-30 minutes, until the fat has puffed up and is well on its way to rendering and the skin only just starting to crackle. Then the temperature goes down to 160-170c and it slow roasts until most of the fat has rendered away and the crackling is amazing, with super succulent meat. Any fat that remains under the skin is like soft butter, with amazing flavour(not "fatty" tasting like more solid, improperly rendered fat, which is what the fat in Gordon's pork looks like to me, sad to say). I also make sure to separate the liquid fat from the cooking juices before making the gravy, as most of it has rendered out of the joint by the time I'm making it. Save it for roast tatties or something like that if you're into that kinda thang ;D
I pretty much do slow roasted pork shoulder this way too. Gotta love those cheap cuts, shoulder being one of the absolute cheapest. It takes time but results in so much flavour(and the best leftovers). I recommend trying cider instead of white wine, but both are pretty yummy combinations with pork.
Thanks for sharing.
You, my friend, have posted one of the most informative and down to earth comments that I've read in a while. Thank you. I look forward to trying this. Only thing is, I'm in Israel and have to find myself a proper butcher. Well, that's another story, but in the meantime - perhaps you should consider your own RUclips channel or even a blog. You know what you're talking about. Regards from an American with a passion for cooking.
do you put a tinfoil over it in the second, lower temp phase?
I would imagine that wouldn't be ideal, but I'm curious as well.
100 times yes, sorry but Ramsay's skin looks gross and close to inedible in this one
Ramsay made many other pork belly recipees, so did other cheffs, but to me nothing ompares to it .The ammoun of flavor this pressing method compacts into the meat is insane.And the sauce, you feel almost like the meatiness sips into your teeth. Glorious. One of tasties dishes ever
Score, season, olive oil garlic thyme, white wine, tin foil, hot oven two hours, gravy...
Haha I love how he explains it!!
love it
Don't know to whom I am talking but doing pork like this is brilliant! Thanks so much for the upload. I am a single man living alone and now I can get a piece of pork and cut it up to have just when I want the only difference is I will freeze the previously chilled pork.
From the random self narration, I just imagine Gordon editing his own video and saying stuff, like yeah. Oh yeah. Admiring his own handywork. Love it haha
Top tip! When deglazing the pan with wine and adding chicken stock, and a table spoon of whole grain mustard or djon mustard! 👌🏻👌🏻
my dad liteally eats pork belly a few times a week. he just pan fries it though. its his favorite choice of meat. everytime he has his friends over its pork belly on the menu. however imma try this recipe and give it to my dad and see how much he likes it.
Why does he always sound so pissed off as he lists the ingredients?
+Daniel Ryan He's in his element
+Daniel Ryan I believe they have pre-recorded all kinds of ingredients and stuff. So when they put together the video, they can just find the soundclips with fx "hot pan" "olive oil" "butter" etc
to bring out the flavour
Furious that morons somewhere are messing up the basics... Olive oil, salt, pepper, goddamnit, it's easy people. Incredible!
I love how in the background you can just hear:
'Hot oven. 2 hours. Chicken stock'
ITS SO COMMANDING!!! 😂😂😂
1:25 Of course he couldn't stop himself from saying f**k.
Of course not what the fuck did you expect?
good point Riku
is there some reason why you think hes trying at all? Why would he need to ?
Vastly prefer this method over regular one. I just feel like pressing the chilling for couple hours allows the flavor to develop more and get more concentrated. It also keeps the meat together more (typical belly of pork is very soft). Plus the later reheat allows me to deliver crackling skin that won't fall off from the meat then I cut it.
+ David Ching I used 250 degrees centigrade when I cooked it and then half way through, I reduced down to 200. Worked pretty good.
*DoNe*
Gordon is King.
"That... Is *fucking* delicious."
God I love you Gordon Ramsay
Has anyone looked at the captions while watching the video. It made me laugh so hard.
When Chef Ramsay say's delicious, it probably means your head would explode of sensations you would feel
Pork belly really is underrated. People think of it as basically pure fat, but the fat (and cartilage) disintegrates when it is slowly roasted and the crackling is next level delicious
chill six hours ! done, I've been chilling the whole day :D
I saw in hotel hell program Gordon didn't like the oven cooking now he does it.
Best cooking video I have ever seen.
He makes it look so fun and easy with his one word instructions and flashy music. I bet if I tried this, I'd end up standing among the ashy ruins of my kitchen with a raw piece of pork belly in my hand.
What does he do with the sauce while the belly is chilling in the fridge? Does he heat it when he pours it on top of the pork when it's ready?
Not just any spices. Seasoning is adding salt (kosher or sea) and freshly ground pepper. Most elements in food need to be seasoned before or during the cooking process to ensure that each element expresses its maximum flavour. Salt also draws water out of the cell membranes and intensifies the flavour that way. Food should never be seasoned at the table if cooked properly.
baking something in the oven for 2 hours usually runs at low temperature roughly around 180- 220 F to make the fat melt in your mouth and meat tender, otherwise 2 hours at a high temp will make it be tough. then the final 10 min broil would crisp up the skin.
* Gordon ramsay makes toothpaste sabdwitch *
Gordon:That is delicious
isnt pork belly... bacon... so hes just eating a giant slab of bacon? I like the way he thinks
no and yes. bacon is pork belly, but its been smoked for hours, salted, and cured (most of the time).
This is raw pork belly. Not bacon. :)
Bryce A isnt that more of parma ham? I know "canadian bacon" is back bacon as well
pork belly is not magically instant bacon ... its cooked in a different way .... idiot
All bacon is pretty delicious.
Still tastes awesome
hot pocket, sleeve,plate, 2 min,sleeve off, hot pocket, DONE lmao
1st time i put it on 200°C .. the 2nd time on 250°C to gain that crispiness and that nice colour, worked perfectly!
I know me and you are probably thinking that it seems like a redundant step but he's actually cooling down the pork to get it cold so that it won't dry out when you stick it in a hot oven {450f] to develop that crispy skin.
"That.... Is fucking delicious."
-Gordon Ramsay-
You are FUCKING AMAZING Chef! People of the Philippines love you most!
We are raising 4 pigs at the moment... I showed this to everyone and they ALL voted for this recipe!! Thanks Gordon!
the first time in the oven on 175 C, gasmark 3, 325 F
the second time, to crisp the skin on 250 C, gasmark 9, 500 F ( or just the highest settings, but keep an eye on the skin )
This just looks... insanely good.
Like it, but i preferred MPW's Perfect Crackling video
presentation really, for neat little squares. Also you can cut squares into the skin, crispen the whole thing then cut out squares that will have lost less moisture
Yummy ...ate pork belly many years he took it to higher level. I will try this..
It's 200 Celsius. 2 hours might be a bit too long but if you notice, he put the pork at the bottom tray of the oven
Wow. Amazing. I'm going to try most of this recipe outside on the Grill Dome.
because it's milder than beef stock but has more flavor than veggie stock if you wanted to use other stock you totally could that's just his preferred method.
The way he talks gets me on the mood so sexy lol... love a man that cooks
This is literally the most delicious looking thing I have ever seen
Pressed belly of pork, done!
i love how the video is full of B-roll
"That's fucking delicious"
Best chef ever
dat badass voice over
This maybe the most tasty looking food I have ever seen.
Looks so good. I want to try that
wow will make it this christmas
Another way that works well is after hes cut the pork cut some baking paper and put it in a hot pan. Oil the pan a little then put the pork skin side down into the pan and into the oven. Perfect crackling
I want to know if it is still good if you only reheat a couple of slices and freeze the rest for later.
"Hot oven"? anyone know what temp in °F he means?
fucking hot
nobody uses °F sorry
strawberrycough22 YEP, THAT'S HOW I MET YOUR MOTHER
Riky Marru
See what I mean??? You are just too clever my man, considering you would have had to dig her up. You just set bars and hurdle them. Your the coolest, seriously, the best!
200 C
"How much should I zoom in?"
"Yes."
Its shot like a fucking found footage horror film
@engaurd true, shape doesnt affect taste, however it does effect texture and consistancy, you wouldnt be able to get that "chip" crispy crunch of the pork fat unless you pressed it down, other wise it would just be a layer of fat on top of the pork. alot softer and almost like a "dough" feel., ive tried it without pressing and its not the same.. trust me!
anyone tried this before? Not sure about the temperature, but I have my oven set on 200° C, smells absolutely delicious so far! :)
What temperature do you have to cook it at?
Dud you find out? I just did it on 340f for 2hour. The skin doesnt look as brown as shown here after i took out foil. So i placed it back with no foil for an hour. Looks a little better. Planning on baking it in 450f later when its in cubes for 10 mins. He didnt really say how many degrees. He keeps saying put it in a hot oven.
Did this yesterday everyone said it was the best pork belly they had ever tasted. The meat just fell apart and the crackliest crackle ever
What is the weight of each can weighing it down? Fridge temperature, size of trays? I need specifics here!
Great cook
“Hot Oven”
How hot, Gordon!? How hot!?
GOD!!!!!!! It seems so simple but so perfect
Gordon Ramsay giving driving lessons.
Door open
Sit
Door shut
Seatbelt, clicked
Keys in
Rearview mirror check
Side mirror check
Gas on
Gear shifted
Brilliant
Pressed Belly of Pork food is very great. That's freaking GOOD.
Just found this - it looks awesome - do you eat all the fat or do you cut around it and just eat the meat? Thanks for posting I thought the entire process was fascinating 👍😎
I'm getting Iceland ads before these videos
what a brilliant recipe. Farkin' awesome!!!!
whenever i watch these videos, i always grouch "DOOONNNEEE" along with Gordon
Geez I can smell it...making my mouth water..hahahaha
love your cooking,
Holy crap that actually looks HELLA good and for once, easy to make
Hot Oven
Thanks for the specifics Gordon!
The first cooking show I have seen that used the word "fuck"
+bloodguzzler thats why we like Gordon Ramsey :) LOL
what is that spice sounds like "time"
+Ma Haozhou thyme.
thanks
Ground clock.
+Jordan Lawe lol
+Jordan Lawe lol
that doesn't change the fact that this men knows how to cook
That is true, however if you observe his first cooking result, the fat is still soft. Cooking it at 200C for 2 hours will surely harden the skin (Not crispy, but hard). 200F is a nice temperature to cook out the belly.
Pressed belly of pork, sorted.
Great recipe mine turned out so delish!
temperatures??
I thought this was cake.
...I would eat Gordon Ramsay's Pork Belly Cake
My mouth is watering so hard, this is the real food porn
I know I'll be expecting a headache whenever I hear this song cause I know it's that superhero theme of the cameraman that likes to zoom in too close to everything.....