Slow-roasted pork belly with fennel from Gordon Ramsay's Ultimate Cookery Course by Gordon Ramsay

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Notes about this recipe

  • dyanarose on January 01, 2023

    I made this with what I had available, and it was really lovely. Used two swedes instead of fennel bulbs, pork loin instead of belly, Dijon instead of wholegrain and skipped the garlic. The swede alone was good enough to go back for seconds!

  • MmeFleiss on March 15, 2015

    The pork was succulent with a great crispy skin; the sauce was way too salty--definitely needs a light hand with the salt.

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