Gordon Ramsay’s Crispy Pork Belly Recipe

Crispy Pork Belly

If you’re a fan of Gordon Ramsay’s culinary creations, you’re in for a treat! Today, we’re going to delve into the world of crispy pork belly, Gordon Ramsay style. This mouthwatering dish consists of succulent pork belly with a beautifully crispy skin. It’s a crowd-pleaser that will impress your friends or simply satisfy your own cravings.

The Secret to Crispy Pork Belly

To achieve the perfect crispy pork belly, Ramsay starts by roasting the pork belly on a bed of sliced open garlic bulbs. This imparts a delightful aroma and adds depth of flavor to the meat. Once roasted, the pork belly is then placed in the fridge between two dishes with a weight on top. This pressing technique results in a thinner, more tender piece of meat.

The Recipe

While we won’t alter the original recipe significantly, we will make some adjustments to the quantity of pork belly used. Ramsay’s recipe calls for 2.5 pounds of pork belly, but we recommend using about a pound and a quarter as the meat tends to shrink during cooking.


  • 1.25 pounds of belly of pork (the leaner, the better)
  • 2 heads of garlic, halved horizontally
  • Sea salt and freshly ground black pepper
  • Handful of thyme sprigs
  • Olive oil, for drizzling
  • Generous splash of white wine
  • 2 cups chicken stock


  1. Preheat the oven to 325°F.

  2. Untie the belly of pork if it is rolled and lay it flat on a chopping board. Score the skin evenly in a criss-cross pattern with a sharp knife. Turn the belly skin side down and cut a slit through the thick end of the pork to open it out like a butterfly, ensuring the meat is evenly thick throughout. Rub all over with salt, pepper, and a drizzle of olive oil.

  3. Place the halved garlic bulbs, cut side up, on a lightly oiled roasting tray. Scatter thyme sprigs over the garlic. Lay the pork belly on top, fat side up. Drizzle with a little more olive oil and sprinkle with sea salt. Add a splash of white wine around the pork, cover the meat with a piece of foil, and bake for 1½ hours.

  4. Remove the foil, baste the pork with the pan juices, and return to the oven, uncovered, for another ½-1 hour until the meat is tender. Remember to baste the pork occasionally with the pan juices to keep it moist and flavorful.

  5. Transfer the cooked pork to a chopping board and allow it to cool slightly. While still warm, place another tray on top of the pork, and weigh it down with a few heavy tins to flatten it. Allow it to cool completely, then refrigerate for at least four hours or overnight to set its shape.

  6. Pour off any excess oil from the roasting tray and place it over high heat. Deglaze the tray with a generous splash of white wine, scraping the bottom and crushing the garlic heads with a wooden spoon to release the flavorful sediment. Boil the liquid until it reduces by half, then add the chicken stock and bring it back to a boil until thickened. Strain the stock through a fine sieve, pressing down on the garlic pulp with the back of a ladle. Adjust the seasoning with salt and pepper.

  7. On the following day, or after 4-6 hours, preheat the oven to 500°F.

  8. Cut the pressed pork into individual portions or squares and pat the skin dry with kitchen paper. Place the pork squares, fat side up, in a roasting tin. Drizzle with olive oil and sprinkle with sea salt. Roast for 15-20 minutes until the skin is golden brown and crisp.

  9. Rest the pork for 5 minutes, then serve with the light gravy and your favorite accompaniments.

Further reading:  Perfectly Tender Pulled Pork: A Crowd-Pleaser for Every Occasion

Now, all that’s left to do is to enjoy this tantalizing dish. Its crispy skin, tender meat, and aromatic flavors are sure to impress your taste buds and make you crave more. So head to the kitchen, gather your ingredients, and start cooking up some crispy pork belly, Gordon Ramsay style.

For more delicious recipes, cooking tips, and culinary inspiration, visit Rowdy Hog Smokin BBQ.