Celebrity Chefs Gordon Ramsay

Pressed Braising Pork Belly

I was in England and as a consequence I ate at one of Gordon Ramsay’s restaurants, Petrus. Braising Pork Belly Throughout…

Last month I was in England and as a consequence I ate at one of Gordon Ramsay’s restaurants, Petrus. I had his well-known Pressed Braising pork belly, which is dished up similar to a cube with a beautiful crispy skin. Ive made pork belly several times , and while Ive been attempting to eat much healthier recently , I couldnt miss out on the opportunity to try making this dish . I literally prepared the meal on my special birthday and ate it the following evening. Well say happy birthday to me?


Pressed Braising Pork Belly


  • 2 lbs. Pork belly
  • Salt and Pepper
  • 1 head of Garlic sliced in half
  • 5-6 sprigs of Thyme
  • 2 tbsp. Olive Oil
  • 3 c. White Wine
  • 1 ½ c. Chicken stock


  1. Preheat the oven to 325.
  2. Flip pork belly over to where the side of fat is right side up, and score the meat.
  3. Season the meat with salt and pepper, and drizzle with olive oil.
  4. Take a baking pan, and spread the garlic and thyme on the bottom
  5. Place the pork belly on top of the garlic and thyme
  6. Pour about 2 c. of white wine over the pork belly and into the pan
  7. Cover the pan with tin foil and place in the oven for 2 hours
  8. Remove the pan from the oven, and then take the only pork belly off the pan and set aside.
  9. For gravy, deglaze the pan with 1 c. of white wine and the chicken stock. Stir until it thickens just a bit.
  10. Take a strainer and pour the gravy mixture through into a bowl. Set bowl aside.
  11. Take a glass baking pan, and place the pork belly inside. Take a second glass baking pan and set press it on to the top of the meat. Place minutes.
  12. Place square of pork belly onto a plate and drizzle the gravy on top. Enjoy your Gordon Ramsay’s Pressed



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