Name: 如何製作慢烤豬肚 | Gordon Ramsay (How To Make Slow Roasted Pork Belly | Gordon Ramsay)
Uploaded: 2025-07-21T17:15:34.000Z
Duration: 4 min 16 s

Take a very sharp knife, bring the pork belly towards you so you're over it and you've got all that pressure and weight.

用一把非常鋒利的刀，將豬肚朝向你的方向，這樣你就能壓住豬肚，並承受所有的壓力和重量。

Using the tip of the knife, I'm just sort of nicking it and go across the pork belly, long strokes with the knife.

我用刀尖在豬肚上輕輕一劃，長長地劃過。

This time, what we're doing is just sort of cutting those nice little sort of diamonds.

這次，我們要做的就是切割這些漂亮的小鑽石。

But as that starts roasting on top, it starts getting nice and crispy.

但隨著上面開始烘烤，就會變得又香又脆。

Take your handfuls of salt and just sort of rub it in.

拿起一把鹽，輕輕地抹在上面。

把它彎過來，在所有的縫隙裡。

It really helps to get a nice crisp crackling on top.

Roasting tray, get it really nice and hot.

To intensify flavour and to keep the meat succulent, I'm braising my pork belly with strong, vibrant spices and vegetables.

為了增強風味並保持肉質鮮美，我在燉煮豬肚時加入了濃郁的香料和蔬菜。

Crush and peel three whole cloves of garlic and add to the fennel.

將三瓣大蒜搗碎去皮，加入茴香中。

I like the nice, strong aniseed flavour that goes with that nice, rich, dense pork fennel seeds.

我喜歡濃郁的茴香味，配上香甜濃郁的豬肉茴香籽。

And wow, they're like little bangers, like little firecrackers.

哇，它們就像小爆竹，像小鞭炮。

Then I'm going to flip it over and get it nice and crispy.

然後我再翻過來，讓它變得又香又脆。

And then I want fennel seeds embedded in those little cracks.

然後，我想在這些小縫隙中嵌入茴香籽。

The minute that white wine hits that pan, you can just smell that light fragrance from the fennel.

白酒一下鍋，就能聞到茴香散發出的淡淡清香。

Allow the wine to bubble away and reduce until the alcohol has burnt off.

讓葡萄酒冒泡，直至酒精燃燒殆盡。

Now, the stock goes in just underneath the skin, so it roasts on top.

現在，湯汁就在皮的下面，所以它是在上面烤的。

All that meat under there is going to be submerged, because what happens in the oven, the top goes crispy as anything.

下面的肉都會被淹沒，因為在烤箱裡，表面會變得非常酥脆。

And the stock reduces and braises at the same time.

Really important that you bring that back up to the boil before it goes in the oven, otherwise it will never boil, never get up to temperature.

非常重要的一點是，在放入烤箱之前，一定要讓它重新沸騰起來，否則它就永遠不會沸騰，永遠不會達到溫度。

Slow roast the pork belly at 180 degrees for two and a half hours.

用 180 度的高溫慢烤豬肚兩個半小時。

You've got that nice, crispy skin on top.

You can see how much of the stock has evaporated.

To make a delicious, rustic sauce with the flavour-packed contents of the roasting tray, first, get rid of the excess fat.

要想用烤盤中味道鮮美的食物製作美味的鄉村醬汁，首先要去除多餘的脂肪。

It's like a perfect sponge, because you just lay that on top.

它就像一塊完美的海綿，因為你只需把它鋪在上面。

Drag it, almost like a net, and it just absorbs all that fat.

拖動它，就像一張網，就能吸收所有脂肪。

If you want the perfect fried bread, trust me, stick that in a frying pan.

如果你想吃到完美的煎麵包，相信我，把它放進煎鍋裡吧。

And then simply simmer for a few minutes before pouring into a serving jug.

然後只需燉煮幾分鐘，再倒入壺中即可食用。

With your pork belly, always use a nice serrated-edge knife.

切豬肚時，一定要用鋒利的鋸齒刀。

That belly of pork is going to 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.

這真是烹飪便宜肉類的絕妙方法。

And finally, for a lovely salty tang, crumble over some creamy feta cheese.

最後，再撒上一些奶油羊奶酪，鹹香可口。

Add the shin back into the pan with a glass of dry white wine.

將脛骨和一杯乾白葡萄酒一起放回鍋中。

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如何製作慢烤豬肚 | Gordon Ramsay (How To Make Slow Roasted Pork Belly | Gordon Ramsay)

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