How To Make Slow Roasted Pork Belly | Gordon Ramsay
Gordon Ramsay's slow roasted pork belly is a showstopping centrepiece that delivers crispy, flavourful results through gentle, prolonged cooking. The slow roasting method locks in all the natural juices and flavours, transforming the pork belly into a succulent dish with an irresistibly crispy exterior. This is an ideal recipe for entertaining, as most of the cooking happens unattended in the slow cooker, leaving you free to prepare sides or enjoy time with guests
Watch: How To Make Slow Roasted Pork Belly | Gordon Ramsay
Original recipe video — click to play
Original method: 45 minutes at 180°C
Ingredients
Main
- 1 ½ kg pork belly, skin scored in a crosshatch pattern
Choose a thick-cut belly with good skin
Seasoning
- 15 g sea salt, flakes
Apply generously to skin before cooking
- 5 g black pepper, freshly ground
Method
- 1
Remove the pork belly from the refrigerator 30 minutes before cooking and pat the skin completely dry with kitchen paper. Using a sharp knife, score the skin in a fine crosshatch pattern, taking care not to cut into the meat.
~10 minsTip: Dry skin is essential for crisping; moisture prevents crackling
- 2
Season the pork belly generously all over with sea salt and freshly ground black pepper, paying particular attention to the scored skin.
~5 mins - 3
Heat a large frying pan over a high heat until smoking. Once hot, place the pork belly skin-side down in the pan and sear for 2–3 minutes until the skin is golden and has started to render.
~5 minsTip: This step develops flavour and begins the rendering process
- 4
Transfer the pork belly skin-side up to your slow cooker. Cover and cook on Low for 8 hours, or on High for 5 hours, until the meat is meltingly tender and pulls apart easily.
~8 hrsTip: No liquid needed; the pork will release sufficient moisture during cooking
- 5
Once cooked, remove the pork belly from the slow cooker and transfer to a roasting tin, skin-side up. Preheat your oven to 220°C (200°C fan).
~5 mins - 6
Place the pork belly in the preheated oven for 10–15 minutes until the skin crackles and turns golden brown. Keep a careful eye to ensure the skin does not burn.
~15 minsTip: This crucial final step achieves the crispy crackling exterior
- 7
Remove from the oven and allow the pork to rest for 5 minutes before carving. Serve hot with crackling intact, accompanied by your choice of sides.
~5 minsTip: Resting allows juices to redistribute throughout the meat
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Technically yes, but you will not achieve the crispy, crackling skin that makes this dish special. The slow cooker's moist environment prevents the skin from crisping. We strongly recommend the final oven step to get that delicious crackling texture that contrasts beautifully with the tender meat
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