Gordon Ramsay's Roast Pork Belly

Clean the pork belly thoroughly with cold water, then score the pork skin densely.

Take about a tablespoon of salt and massage it into the skin, ensuring it gets into the crevices.

Place the pork belly in the refrigerator uncovered for 3 days to slowly thaw and dry.

In a bowl, combine the fennel, garlic, double the amount of fennel seeds, star anise, and bay leaves.

Start cooking over low heat on the stove, add the signature olive oil to the pan, and sauté the fennel and garlic.

Once slightly browned, add the 4 types of spices and sauté together.

Add onions and other ingredients to the pan with the spices and sauté until they release water and become soft.

Make space in the pan, take out the pork belly, and sear the skin until it shrinks and becomes crispy.

After searing every part, spread the vegetables evenly and place the pork belly on top with the skin facing up.

Sprinkle a few pinches of fennel seeds so they get stuck between the skin.

Pour in a whole bottle of white wine, as you need to fill the liquid level up to just below the skin.

Add a teaspoon of powdered chicken stock directly without dissolving it in water.

Pass the baton to the oven and cook at 180 degrees for 2 and a half hours.