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Gordon Ramsay Pork Belly Showdown

tc2012 | Sep 23, 201607:35 PM     1

So there are two recipes that I've seen from Gordon, one is pork belly with fennel roasted for 2 hours and the other is a much more low and slow "pressed" version taking 2 days to complete. Has anyone tried both? Will the 2 hour one have really crispy skin? Or does anyone have an input on which might be better? Seems that the general consensus is that the 2 day approach of low and slow, overnight rest, then crisp in a pan/broiler is the better choice. Thoughts?

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