Gordon Ramsay's Top 5 Pork Recipes

for the curry paste add chopped lemongrass chili, fresh ginger, garlic and kaffir lime leaves in a mortar, then add aromatic ground cinnamon and coriander, pinch of salt, black pepper and grind it to a rough paste, finally add olive oil to loosen and your paste. Now you are ready, on the

pork

neck, add a splash of olive oil to a hot pan and brown the diced meat carefully, making sure each side reaches the heat to preserve the eliminated flavor and in the same pan cook sliced ​​onions until golden brown around the edges. curry paste and fry to release all the intense flavours, then add the

pork

back in along with the coconut milk and stir, then add chicken stock, palm sugar, more kaffir lime leaves, soy sauce and fish sauce to taste, then simply simmer for an hour on low heat. for succulent spicy super easy to make and wonderful serve it with salsa fresh mango pork make a curry pan get so nice and spicy you think about the kind of density of a pork chop how it needs a little health sweet sound the peppers don't they burn Well, first cut the peppers, that's the flat side of the pepper, so stand up, try to cut a pepper on the side, it's a nightmare, there's the center, start, it's almost like peeling an orange, da Turn around and look down. this one now pass the pepper down the street finger rule one thing is in front and behind the pinky holding it down thumb hold it nice and flat the flatter the vegetables the more confidence you will have when cutting so don't worry about the speed just let it knife do the job and take your time, speed, tons, most importantly just practice your technique well, now add our peppers, olive oil, I'm going to sew them up, which is just a chef's term for shallow frying on a high heat for maximum flavor salt and pepper add a tablespoon of sugar sugar helps break down the peppers faster but caramelize the onions find them in a pan perfect, there is one of those essential basic tools of any kitchen because it is very multi-purpose great for pulling so hard great for cooking fresh and clean push and pull back push and put back in that whistle there is something you need to listen to constantly because the moment it runs out the peppers and onions start to boil and you really want it to start now you start to see listening to the way it's time to look at the camera's eyes.

The sugar is working, it's usually ready, pour in the red wine vinegar, then it smells amazing, it also helps tint the peppers, look at the glaze, now these make the sugar has done its magic. Gas and add a couple of tablespoons of fresh extra virgin olive oil, let them cook for two or three minutes. Now I want the peppers to be nice and light and sweet smelling, just roll up the basil almost like a big slice of basil cigar. and then literally cook it for 30 seconds and a beautiful ham, okay, turn it back on now for the pork chops.

I'll make sure they don't curl up in your pants, they'll start to rise in the pan, they'll cook unevenly. A few simple cuts across the Rhine mean the chop stays flat and cooks evenly. Place the knife down. Flip this big, beautiful seasonal pepper punch lightly ensuring the seasoning will stay there. Hot frying pan. Dutch garlic and at that time and garlic. take a couple cloves, don't peel it, don't chop it, just mash it with a knife, olive, all in, just starting to smoke, the top of the chop, far from nice, keep that heat in the pan, the garlic there early and jumped. a bunch of thyme see how the poor ones could stay nice and flat flip it over time underneath start squeezing the garlic I want the flavor to come out butter thin slices of butter tilt the pan and spray so I'm speeding up the cooking process at the same time time, I keep the pork chop very nice and moist and now look at the color of the butter somehow, nice like a nutty brown, check the color on the other side, useful when it's between half and four minutes thick each size within 30 seconds they will be medium, so I will take them out and let them rest.

The secret to perfectly moist pork chops is to let them sit almost as long as they are cooked in the pan. A good spoon. of these peppers the basil smells incredible that garlic on top be generous with that vinaigrette of the peppers because it really is incredible do two simple things like that pork and peppers and your conference will skyrocket an impressive pork chop with sweet? bitter peppers pork tenderloin rich sumptuous it's the most tender part of the pork this is best when it's slightly pink yes that's right granny pink first of all you have to score that fat on the outside to get a really nice crunchy crunchy score if you have it You don't have a sharp knife, I mean really sharp, just a Stanley knife, it works wonders, just cut it down the center, open it up and look at the lemon zest, it gives it a really nice spicy summery lightness, sage, the sage and the Pork combines very well with parsley and garlic. small, fine fragments salt pepper olive oil like a blanket of aroma fold it like an envelope and then place the string in the pot to prevent it from running salt pepper olive oil wipe it off it smells amazing it's not even cooked yet directly in hotter than 45 minutes man, that's amazing, looks crispy, sizzling, rests untied, cuts nice thick slices, that's what I like to hear that noise, crispy, properly, tender and delicious, fragrant lemon zest with sage and the past, extraordinary tenderloin with lemon and sage, ready, have a very strong one. knife bring the pork belly towards you so you are on top you have all that pressure and weight using the tip of the knife I'm just cutting it they go through the pork belly long strokes with a knife take your time turn it 180 this time what we're doing is just cut into it, they were kind of nice little diamonds, but as it starts to toast on the top, it starts to get nice and crispy, take a handful of salt and just rub it in, fold it in. in those crevices really helps to get a nice crispy crunch on the top roasting pan, which gets really nice and hot, take a whole/fennel to intensify the flavor and keep it tame and succulent and cook my spiced pork belly and strong, vibrant vegetables, shred and peel three whole. cloves of garlic and add them to the fennel olive oil in pennilyn.

I like the nice, strong anise flavor it gives to those rich, dense poor fennel seeds. Delicious star anise in just a couple of cardamom seeds. Wow, they're like little banners like little firecrackers. Amazing beautiful fresh bay leaves, lay the pork skin side down, just brown the top of that fat that locks in all that amazing flavor, then I'll turn it over and it'll be nice and crispy and then on top of the fennel seeds, I'll embed it in those little cracks. now some white wine the moment the white wine touches that pine you can smell that bright fragrance and with fennel I will make the wine bubble and reduce it until the alcohol has burned off, at which time the broth now enters just below. the skin so that all the meat underneath is roasted on top, we submerge it because what happens in the oven the top part is crispy and the broth is reduced and cooked at the same time, it is very important to put it back in the ball before let it come in the other, otherwise it will never boil and never reach temperature, it smells amazing like pork belly slow roasted at 180 degrees for two and a half hours.

Look, you've got that nice crispy skin on top. You can see how much broth has evaporated. without placing it on the board it looks impressive making a delicious rustic sauce with the flavorful contents of the roasting pan first get rid of the excess fat take a couple of slices to press it is like a perfect sponge cake because you just place it on top and drag it is almost like a net and it just soaks up all that grease if you want the perfect frybread, trust me, we're going to put it in a thin pan, a good teaspoon of mustard, whisk it up and then just simmer for a few minutes before pouring it into a jug at your service. with your pork belly always use a nice knife with a serrated edge, you can hear it's amazing, incredibly tender, that pork belly will almost melt in your mouth, you have that sweet meat under that crispy pork belly, what an amazing way cooking. a very cheap cut of meat, delicious smoked pulled pork with spicy chipotle mayonnaise, which is the most amazing pork, but this is what the butts look like now, this is amazing, there's Charlotte's appearance, there's the shoulder blade, yeah You pass by here, there is a knuckle. there's connecting the top and that's why it's called but the slower you cook it, the more juice there is in here and it's great for big parties because you just come and take a fork and mash it up like a delicious smoky mayonnaise and you know, we've got onions for half. and half again they leave the roots I care because I want this to be under the poor, it gives it a chance to cook evenly and not dry out on the bottom, very important, okay, no, I'll peel the garlic, okay.

I would like you to smash the dog, let's make a nice little paste, okay, do it good, good girl, oh God, Tommy cut there, now, this is a beautiful smoke, so three tablespoons rich in two large tablespoons of salt of brown sugar. please pepper okay so we're going to form a nice paste now with olive oil mixed in that time there so we have kind of fragrant stems to rub underneath so that's the most flavor at the bottom pour it in everywhere now, this is going to be really Quick, okay, let's rub that nice sergeant, it's almost exactly what smells amazing, mostly just sprinkle a little olive on top of that, for me we keep the pork nice and moist, lovely, like some of the best party dishes pork shoulder can marinate.

It needs to be made days in advance, so if you weren't making this for Sunday and started marinating on Thursday and Friday to make it even tastier, it's a very easy five and a half to six hours in the oven at 1: 41 I fought but I fought slowly. Meg and I are going to pimp out some store-bought mayonnaise. I don't just like mayonnaise, there are so many things, yes, there are so many things that someone with enthusiasm can do with it, salt, pepper and a touch of honey, sweet, sweetness, but there is some heat coming, okay? and I have a little bit of you know this smoke from Chipotle to do a holdup once you've made this dressing you know it can stay in the refrigerator great for Oakland sandwiches yeah any senator but it goes great with beef from pork now just take a little taste I've never had this before it's so good and I put a spoonful of mustard on it so it's a nice spicy mayonnaise after five and a half hours in the oven and the pork is almost ready, it's just time to prepare a couple of tried and tested dishes.

Party Favors first cheesy mashed potatoes, deliciously simple, cut the potatoes into even pieces and dip them in boiling salted water and meanwhile finally those sweet pickled gherkins or Cornish chives, trimmings and finely chopped chives, then grate a little Greer cheese with nuts when the potatoes are cooked down the drain. mash and add the spring onions and gherkins, season to taste and combine gently before a final sprinkle of grated Greer. These simple Cheesy Shredded Potatoes are equally delicious served hot or cold. Now I want something raw like coleslaw, something quite refreshing, so I'm going to make a really nice fresh broccoli salad now they're called florets, that's the best part of broccoli.

Okay, the bitterness that everyone wants once they cut it and you cut the broccoli. Well, I've never had broccoli before. I always think when you dress it with the dressing it's amazing now, little seasons at first yeah now for the dressing fresh yogurt with a teaspoon of sugar please not cider vinegar yeah that's okay it's optional with So delicious roasted broccoli always in your pocket that gives it that nice kind of chewy texture. lift your bowl please, kindly and carefully, half of that in the middle please, thank you and stop and then mix it with me, kick a little, it tastes so good and it's a kind of salad that doesn't wilt hours later , it's still crispy because I brought this Chipotle Raw Raw Broccoli Salad and let me take out the pork.

Look at Megan, honestly, it's amazing, it's beautiful, it's not around now that she goes to the table like that. It's a little mission before going to the mega table a little honestly don't tell mom thank you oh good idea oh dear that's amazing I'm sorry you promised me you wouldn't do the rest me with a boyfriend this is my best party dinner easy melt-in-your-mouth slow-cooked smoked pulled pork with spicy polyester mayonnaise andQuick and Simple Side Dishes of Cheesy Mashed Potatoes and a Light and Healthy Broccoli Salad