Oops! It appears that you have disabled your Javascript. In order for you to see this page as it is meant to appear, we ask that you please re-enable your Javascript!

Gordon Ramsay’s Top 5 Pork Recipes

Gordon Ramsay’s Top 5 Pork Recipes

 Clear Time Media is an ADS-FREE platform. NO registration needed



Gordon Ramsay exhibits off his high 5 pork recipes.
Gordon Ramsay Final Match Meals:
Subscribe for weekly cooking movies.

Should you favored this clip take a look at the remainder of Gordon’s channels:

supply

47 Comments

  • peter kirby CGZ on December 6, 2018

    close your eyes at 13:30

  • Sophie_ 2017 on December 6, 2018

    2. My mum made that one and she’s not a fan of Gordon Ramsey but trust me use need too make this it’s amazing and great for a roast

  • Bob Mob on December 6, 2018

    Love the earlier videos where he’s just angrily listing ingredients.

  • komanx urip on December 6, 2018

    Nuub, i bet "pork lawar" on bali island will beat all your pork recipe

  • Prashant Kerung on December 6, 2018

    How to use suger in cooking? cause here it's just too awkward

  • Prashant Kerung on December 6, 2018

    #question ?????
    Sir am Indian so can you tell me how to use herbs cause we here don't use them much.
    And I don't understand the taste.

  • Kasujja Miti on December 6, 2018

    Lord Gordon Ramsey

  • I Apologize for this Comment on December 6, 2018

    Watch vegans be like "this is fake pork belly tofu roast because we really want pork belly roast but we're fucking vegans"

  • carlos Martínez on December 6, 2018

    He looks around and copies… pork with red bell peppers… a classic in La Rioja, Spain. Pork marinated with pimentón garlic etc.. and roasted a classic all around Spain…. These english cooks they should pay royalties!

  • GrayNeko on December 6, 2018

    Recipies 1-4, leave me/drooling/, as always, with Gordon.
    However, comma, on recipe 5, I have a question! Why in HELL do the English not barbecue?! It makes no sense to me! You have amazing beef, pork and poultry. You've got gobs of good wood to smoke with. Tomatoes to the eyeballs…Awesome mustards…How did you miss the memo?!

  • T.G. Espekilde-Wandenberg on December 6, 2018

    Why chicken stock in a pig meat dish?

  • Heath Savage on December 6, 2018

    Not only a great chef, but a wonderful father. What a man!

  • katarina mucić on December 6, 2018

    How is that piece of pork called in the last recipe? At 12:25

  • NPC on December 6, 2018

    13:35
    "I'm coming."
    garlic squirts

  • Phillip Hiku on December 6, 2018

    400+ Dislikes from people that can cook better than this man…………NOT

  • Benji Berigan on December 6, 2018

    spank me daddy

  • Mickey Stars on December 6, 2018

    I fired the guy.

  • Aurel Novac on December 6, 2018

    Amazing !

  • Winston Smith on December 6, 2018

    The horrors of pig factory farming
    On the factory farms, the cruelty begins with sows or mothering pigs, who are merely considered machines used to produce piglets. Their babies are taken away from them to be fattened for the sole purpose of being killed for human consumption.
    Mother sows are made pregnant by a painful and invasive form of artificial insemination. The sows are then confined to metal cages, called gestation crates, for their entire four month pregnancy.
    Pigs have a strong biological urge to prepare a nest before giving birth and go insane from their inability to act in a natural way on these factory farms. Their need to nest is so intense that the expectant mothers rub their snouts on the floor until they go bloody and raw. This frustration-induced insanity is often exhibited by the sows repetitively chewing the metal bars of their cages till their mouths bleed or by sham chewing, in which the sow chews the air.
    Being in continuous discomfort, the mother pigs urinate and defecate where they lie and spend day and night in their own waste. Unable to move they must live in these unhygienic conditions and quickly develop large, painful "bed sores." These become infected and go untreated. Moreover, their lack of exercise causes obesity and leg problems, making it very hard for the sows to walk.
    The farrowing crate
    At the end of their pregnancy the sows are transferred to an even more confining "farrowing crate," which has an additional concrete platform so that that the piglets can nurse on the mother’s milk.
    To get the sows to the farrowing crates the mothers are beaten and prodded. Once in the farrowing crate, the sows also have her legs tied apart so that they do not push away their nursing piglets in order to get a brief rest.
    After ten days to three weeks, the baby piglets are wrenched away from their mothers.
    The mother pigs are then re-impregnated and returned to the gestation crates where the whole process is repeated again and again. Pushed to the limits of their reproductive capacity, the average sow gives birth to 20 piglets a year for up to three or four years. Once a sow has been drained physically and mentally, she is no longer considered useful and is sent for slaughter.
    The piglets
    What is the fate of a sow’s young, innocent offspring? Ten percent of the piglets die even before their separation from their mothers. Runts or under-developed piglets are considered unprofitable and are killed on site by a method called "thumping." This is when the baby is slammed head first with as much force as possible into a concrete floor.
    At less than a month old, these poor creatures have their tails cut off, their teeth are snapped off using pliers and their testicles are cut out of their scrotums. These excruciating procedures are forced on the animals without anesthetics or painkillers by non-medical staff. They also have their ears cut so as to make them easily identifiable.
    The terrified infants are then imprisoned in small metal battery cages and piled on top of each other. The urine and waste from the higher cages naturally falls onto the lower piglets, creating extremely unhygienic conditions which provide a breeding ground for a host of diseases that afflict the piglets and subsequently the humans who consume pig products.
    Poor ventilation in their quarters means that respiratory problems and disease are rampant. They are forced to live among their own excrement and the dead, decaying bodies of other pigs. In these conditions, seventy-percent of pigs develop pneumonia and more than a quarter develop mange, a parasitic infection of the skin.
    Illness, lack of exercise and genetic manipulation that causes them to grow faster than normal leads to lameness, arthritis and other limb conditions that may incapacitate the animals and cause death. To keep the pigs alive they are fed massive amounts of antibiotics.  
    The average pig in the wild can live for approximately nine to fifteen years but factory farmed pigs are slaughtered at just six months of age. Many of the sickly and distraught animals do not survive the drive to the slaughterhouse.
    Transportation
    To get the terrified pigs on to the vehicles for transport the animals may be hit on their highly sensitive noses or prodded with electric rods. There is no law regulating the maximum voltage usable.
    The animals are then packed so tightly into the vehicles that as one former transporter observed, their intestines are actually forced out of their anus'.
    Millions of pigs die in transport each year. The pigs may be moved over long distances for three days or more. During transport, the pigs usually are not provided with food or water.
    Traveling through extreme climatic conditions from burning hot to freezing cold, pigs have been found frozen to the sides of the vehicle. These animals are then just left to die as they can not be sold for meat. Workers then drag and kick the remaining pigs to remove them from the truck.
    The cruelty of slaughter
    The first step in the slaughtering process is stunning the animals, the three main methods used are (1) poisoning with carbon dioxide, which slowly chokes them to a torturing death; (2) the use of a captive bolt gun shot into the pigs’ head, which often needs to be repeated as the brain lies deep in the pig’s head and so it is hard to induce unconsciousness; (3) electric shock using shock paddles placed on the head, which is also not effective.
    These methods are limited in their efficiency and as the average slaughterhouse processes approximately 1,000 animals per hour this often means that the animals are fully conscious when they are hung up by their feet and cut open with a knife to drain away their blood.
    Some pigs are still conscious when they are submerged in scalding hot water to loosen their skin and remove their hair. They are essentially boiled alive!
     Every year 1.3 billion pigs around the world face this fate.

  • Litemkhumla Oungh on December 6, 2018

    I wish I am one of your family member… My besties chef …

  • Zephaniah Onchiri on December 6, 2018

    i am coming.

  • Starscreamer XD on December 6, 2018

    Ramsay your pork is still raw… I need to change how you cook

  • James Jeffries on December 6, 2018

    Chef Ramsay I have to admit something. I'm a bit afraid of star anise because it's such a strong flavor. I don't want to use it and then have someone not like my dish, especially since it's so damn expensive.

  • Lacie Pankey on December 6, 2018

    I love that you involve your kids! Best kind of family bonding ❤

  • Jeno Tamas on December 6, 2018

    Turn it 90 not 180, Math wasn’t Gordon’s strength

  • dee exx on December 6, 2018

    this video is 100% Halal

  • Xtatic on December 6, 2018

    Gordon you're not a chef you don't even realize you're cross contaminating everything ….yuck. shame on you I feel sorry for your family they probably get sick constantly.

  • Pero Perić on December 6, 2018

    woooow now I've finally learned how to properly slice the pepper ….NOT! …. what a bullshit…

  • HUNdAntae on December 6, 2018

    If i'd go out with Meg, i'd randomly show up with a bag of ingredients and a cube of brewski like "Hey, Gordon mate! I was thinking about this thing…" and spend the next 3 hrs in the kitchen.

  • epicsnail14 on December 6, 2018

    Gordon's daughter is unbelievably annoying

  • Kevin John on December 6, 2018

    How prepare pork:

    1) Remove from packaging.
    2) Toss In garbage
    3) Eat something else that doesn’t contain muscular/joint debilitating Trichyna larvae that millions think is arthritis or bursitis when it’s really PORKITIS, toxins, and high levels of sodium and cholesterol

    4) Praise God for His wisdom in Leviticus 11 concerning dietary laws regarding clean and unclean animals which our beloved Saviour’s death on the Cross DID NOT eliminate – they caused disease then and still do today because an Israeli stomach is no different than every other.

  • Jerome Computer on December 6, 2018

    not well cook

  • James Houston on December 6, 2018

    Three finger method. My wife's favourite:)

  • Kml Kr on December 6, 2018

    I am vegetation

  • Yuko Mattingly on December 6, 2018

    I just read his Wikipedia, his father was an abusive alcoholic. That explains about his hot temper and he is an adult children of alcoholic. He seems to be a nice father though……….. He said "Good girl" a few times to his daughter. I guess he can't be nice to everyone but I can't watch his TV shows, his hot temper makes me uncomfortable, or is that just a TV show??

  • limboo basant on December 6, 2018

    Well he loves his daughter so much or is it just in the screen ?

  • shawn gardner on December 6, 2018

    16:36 you said it yourself Gordan

    someone get a soundbite of that please

  • Ike the ranter on December 6, 2018

    So many ingredients, how bout doing stuff with just say, 3 that us regular dummies might have.

  • maristv ordeniza on December 6, 2018

    Is Gordon left handed? 🤔

  • Emmanuele Capuno on December 6, 2018

    Don't tell Mum 😏

  • welshbeauty100 on December 6, 2018

    I Tried the pork loin with lemon zest, done exactly what gorden said but the pork was still pink in the middle, so I had to give it another 10-15 mins, maybe his oven was hotter or maybe I wrapped it to tight? Trial and error 👍

  • RTD on December 6, 2018

    Great video…thanks for all the cool closeups!!!

  • James Foo on December 6, 2018

    Totally respect Gordan's cooking techniques and advice he gives, but 11:08 – that is not crispy crackling 🙁

  • Andreas Ndres on December 6, 2018
  • Cpuid on December 6, 2018

    Haram-be

  • Riana Oria on December 6, 2018

    Ga pake micin?

  • ForeverOfTheStars on December 6, 2018

    I don't know who does the filming/editing but they need to learn how to zoom out.