Make a tight diamond-pattern score on the skin side of the pork belly at 1cm intervals.
Trim the garlic cloves, slice them in half lengthwise, and lay them on the bottom of the oven pan. Evenly sprinkle 20g of thyme over them.
Rub salt, pepper, and olive oil thoroughly onto all sides of the meat.
Carefully pour half a bottle of white wine along the edges of the pan to avoid wetting the skin, then seal the pan completely with foil.
Place in a preheated oven at 180 degrees and cook for 2 hours, steaming gently until tender.
Transfer the cooked pork to another tray, place parchment paper and foil on top, then press down with heavy objects and refrigerate for 6 hours to cool and compress.
In the original pan, combine the remaining juices, leftover wine (half bottle), and the cube chicken stock. Simmer for 15 minutes, then strain through a sieve to make the gravy sauce.
Trim off the outer edges of the pressed pork belly precisely and cut it into uniform square cubes.
Lightly brush olive oil on the skin side and roast at the highest oven temperature for 10 minutes to crisp up the skin, then serve with the sauce.
Score the pork belly with a diamond pattern, season with spices, and place garlic, thyme, and wine in the pan. Seal with foil and bake at 180°C for 2 hours.
Press the meat with heavy objects and refrigerate for 6 hours to compress and cool.
Simmer the remaining pan juices with wine and chicken stock to make the sauce. Cut the pork into cubes and roast at maximum oven heat for 10 minutes until crispy.
Cooking tips 💡
Use pork belly with intact skin (untrimmed belly) to preserve the signature chewy-crisp texture essential to this dish.
When pouring wine, only apply it to the bottom of the pan—avoiding the skin side, as moisture can make the skin soggy.
When straining the sauce, press firmly with a spatula on the softened garlic and herb residue to extract deep flavor and richness.
Seungwoo Dad's Gordon Ramsay-Style Pork Ribs
Sticky pork ribs, sweet and gooey, made in a regular pot and steamer without an oven, Gordon Ramsay style.