Gordon Ramsay's Top 5 Pork Recipes

for the curry paste add chopped lemongrass chili fresh ginger garlic and kaffir lime leaf to a pestle and mortar next put an aromatic ground cinnamon and coriander a pinch of salt black pepper and bash it into a rough paste finally add olive oil to loosen and your paste is done now onto the pork neck add a glug of olive oil to a hot pan and brown the diced meat carefully thank you sure each side hits the heat locking in that flavor removed and in the same pan cook sliced onions until brown around the edges at the curry paste and fry to release all the intense flavors then put the pork back in along with a coconut milk and stir next add chicken stock palm sugar more kaffir lime leaves soy sauce and fish sauce to taste then simply simmer for an hour [Music] slow-cooked for succulents spicy super easy to make and wonderful serve with fresh mango salsa pork make curry pan on get that nice and hot you think of the sort of density of a pork chop how it needs a little bit of health sweet sound peppers don't burn any well first slice the peppers that's the flat side of the pepper so stand it up try to slice a pepper on the side is a nightmare there's the center start off it's almost like sort of peeling an orange go all the way around and down and look this one now pace the pepper down the stree finger rule one thing you're in front to behind pinkie holding it down thumb hold it nice and flat the flatter the vegetables the more confident you are when you slice so don't worry about the speed just let the knife do the work and take your time speed tons the most important thing just get your technique right going in now swings our peppers olive oil in I'm going to sew to them which is just the chef's term for shallow fried on a high heat for maximum taste salt and pepper add a tablespoon of sugar sugar helps to break down the peppers quicker but caramelize the onions find them in a frying pan perfect there's one of those sort of basic essential tools of any kitchen because it's so multi-purpose great for so tang tossing great for cooking fresh and neat push away and pull back push away and put back that hissing there's something you need to hear constantly because the minute that's gone your peppers and your onions start to boil and you really want them to start it you now start to see listening the way that it's time to camera eyes Sugar's working usually that's ready pour the red wine vinegar then smells incredible it helps to stain the peppers as well look at the glaze now these do the sugar worked his magic turn down the gas and add a couple of tablespoons of fresh extra-virgin olive oil let them stew for two to three minutes now I want to make the peppers nice and light and sort of sweet aromatic just roll the basil almost like a big cigar slice basil in and then literally cook it out for 30 seconds and one ham off beautiful okay turn back on now for pork chops I'll make sure they don't curl up in the pants they start coming up in the pan they're gonna cook unevenly a few simple cuts through the Rhine means the Chop stays flat and cooks evenly put the knife down flip through this seasonal beautifully nice large shards of pepper punch that through lightly guaranteed that seasoning is gonna stay there hot pan Dutch garlic and such a time and the garlic take a couple of cloves don't peel it don't chop it just knife on crush it olive all in just startin to smoke top of the chop in lay away from [Music] nice keep that heat in the pan the garlic in there early and I sprang a bunch of thyme see how the poor could stay nice and flat turn it over time underneath there start squeezing that garlic out I want the flavor coming out butter in thin slices of butter tilt the pan and baste so I'm sort of speeding up the cooking process at the same time I'm keeping the pork chop really nice and moist and now look at the color that butter some ways nice sort of a nut-brown check the color on the other side useful when that thick between a half to four minutes each size 30 seconds from now they're gonna be medium so I'm gonna take them out and let them rest the secret to perfectly moist pork chops is letting them rest almost as long as they're cooked in their pan a nice spoon of these peppers the basil smells incredible did that garlic on there be generous with that vinaigrette from the peppers because it really is incredible do two things simple like that pork and peppers and your conference is going to shoot through the roof a stunning pork chop with sweet sour peppers loin of pork rich sumptuous is the most tender part of the pig this is better when it's slightly pink yes that's right granny pink first of all you have to score that fat on the outside you get some really nice crispy crackling score if you haven't got a sharp knife I mean really sharp you just Stanley knife it works brilliantly stuff just slice into the center and open it up and look lemon zest it gives it a really nice summery zesty lightness sage sage and pork go brilliantly well together parsley garlic nice little thin shards salt pepper olive oil like a blanket of aroma fold it over just like an envelope time put the string in the pot to stop it running around salt pepper olive oil mop it up it smells amazing it's not even cooked yet straight in hotter than 45 minutes man that is amazing look crispy crackling rest untied carve nice thick slices that's what I like to hear that noise crispy correctly tender and delicious fragrant lemon zest with the sage and the past extraordinary pot loin with lemon and sage done take a very sharp knife bring the pork belly towards you so you're over it you've got all that pressure and weight using the tip of the knife I'm just sort of nicking it they go across the pork belly long strokes with a knife take your time turn it 180 this time what we're doing is just sort of cutting it was nice little sort of diamonds but as that starts roasting on top it starts getting nice and crispy take handfuls of salt and just sort of rub it in bend it over in in those cracks really helps to get a nice crisp crackling on top roasting tray getting really nice and hot take a whole / fennel to intensify flavor and to keep the meek succulent and braising my pork belly with strong vibrant spices and vegetables crush and peel three whole cloves of garlic and add to the fennel olive oil in pennilyn I like the nice strong aniseed flavor that go to that nice rich dense poor fennel seeds delicious star anis in just a couple of - cardamom seeds Wow they're like little banners like little firecrackers incredible lovely fresh bay leaves get your pork skin side down just [Music] sear the top of that fat that locks in all that amazing flavor then I'm gonna flip it over and get it nice and crispy and then on fennel seeds embed it in those little cracks now some white wine the minute that white wine hits that pine you can you smell that lights fragrance and with fennel I'll have the wine to bubble away and reduce until the alcohol has burnt off time that the stock now the stock goes in just underneath the skin so it roasts on top all that meat under there are we submerged because what happens in the oven the top goes crispy as anything and the stock reduces and braises at the same time really importantly bring that back up to the ball before it goes in the other otherwise it will never boil and never get up to temperature smells incredible slow-roasted pork belly at 180 degrees for two and a half hours look at that you got that nice crispy skin on top you can see how much of the stock has evaporated without on to the board it looks stunning to make a delicious rustic sauce with the flavor packed contents of the roasting tray first get rid of the excess fat take a couple of slices to press it's like a perfect sponge because you just lay that on top drag it almost like a net and it just absorbs all that fat if you want the perfect fry bread trust me let's stick that in a fine pan a nice teaspoon of mustard whisk that in and then simply simmer for a few minutes before pouring into a serving jug [Music] with your pork belly always use a nice serrated edged knife you can hear that [Music] that is amazing incredibly tender that belly of pork is gonna almost melt in your mouth you've got that sweet meat under that crispy belly of pork what an amazing way to cook a very cheap cut of meat [Music] mouth-watering smoky pulled pork with a spicy chipotle mayonnaise that is the most amazing pork but that's the way butts all right now this is incredible there's the Charlotte look there's the shoulder blade if you go through here there's a knuckle there that's connecting the top and that's why it's called a but the slow you cook it the more juice here is and it's great for big parties because you just come along and get you fork and shred it a delicious smoky mayonnaise and you knowwe onions into half and half again again they leave the roots on I care because I want this to sit underneath the poor it gives it a chance to cook evenly and doesn't get dry in the bottom really important okay no I'll peel the garlic okay I'd like you to crush the dog we're gonna make a really nice little paste okay y'all make it nice good girl oh gosh Tommy cut there now this is a beauty smoke so three nice tablespoons in okay two large tablespoons of brown sugar salt please pepper okay so gonna form a nice paste now olive oil in mixed that some time in there so we got a sort of fragrant rub time stalks underneath so that's the more flavor going on the bottom pour that all over now this is my gonna be really quick okay let's rub that nice sergeant in almost it's exactly that it smells amazing mostly just drizzle a little touch of olive on top of that for me we keep the pork nice and moist lovely like some of the best party dishes the marinating the pork shoulder can be done days in advance so if I wasn't doing this for Sunday and start marinating Thursday Friday so it gets even tastier it's very easy five-and-a-half to six hours in the oven at 1:41 I fought but slowly roasted meg and I are gonna pimp some shop-bought mayonnaise I don't like just plain mayonnaise there's so many things yeah there's so many things somebody excitedly can do with it right salt pepper and a touch of honey sweet sweetness but there's some heat coming okay and I've got a little bit of you know this Chipotle smoke to pull a heist once you've made this dressing you know it can sit in the fridge great for Oakland sandwiches yeah any senators but goes brilliantly well with pork now just have a little taste I've never had this before it's so good and I spoon of mustard so that's a nice spicy mayonnaise after five and a half hours in the oven and pork is nearly ready just time to knock up a couple of tried-and-tested party favors first deliciously simple cheesy crushed potatoes cut potatoes into even chunks and submerge in salted boiling water skins and all meanwhile finally those sweet pickled gherkins or Cornish ons trim and finely chopped spring onions then grate some nutty Greer cheese when the potatoes are cooked through drain roughly crush and add your spring onions and gherkins season to taste and gently combine before a final sprinkling of grated Greer these simple cheesy crush potatoes are equally delicious served hot or cold now I want something sort of raw like a slaw something quite refreshing so I'm going to make a really nice fresh broccoli salad now these are called florets that's the best part of the broccoli okay the bitter everybody wants once they're off and you slice the broccoli okay never had broccoli before I always think when you dress this with the dressing it's incredible now little seasons early on yeah now for the dressing fresh yogurt in teaspoon of sugar please that it's not cider vinegar yeah fine it's optional in with the broccoli so delicious roasted always into the pocket that gives that nice sort of chewy texture right lift up your bowl please nice and gently half of that in the middle please thank you and stop and then mix that up with me kick you a little taste so good and it's kind of salad that doesn't wilt cover hours later it's still crunchy cuz I brought these raw raw broccoli salad Chipotle and I let me the pork out this look at this Megan honestly that is amazing it's beautiful that isn't close [Music] now that goes the table like that it's a mission of a tiny bit before we go to the table mega a little bit honestly don't tell mom thank you oh good idea oh my dear that is incredible sorry you promised me you don't do the rest me to a boyfriend [Music] this is my ultimate easy party dinner melt-in-your-mouth slow-cooked smoky pulled pork with a spicy - poly mayonnaise and quick simple sides of crushed cheesy potatoes and a light and healthy broccoli slaw

Channel: Gordon Ramsay

Views: 3,624,432

Rating: 4.8715301 out of 5

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, pork, Gordon Ramsay's Top 5 Pork Recipes, Gordon Ramsay's Top 5, Pork Recipes, Top 5 Pork Recipes, top 5 pork, pork neck, pork neck curry, pork chops, pork loin, roasted pork, roasted pork loin, pork belly, slow roast, slow roasted pork belly, pulled pork, smoky pulled pork, gordon ramsay pork

Id: tNkcF2d2xtY

Length: 19min 7sec (1147 seconds)

Published: Sun Dec 31 2017