Recipe: Yummy Roast Pork Belly with Special gravy

Roast Pork Belly with Special gravy. Roasted pork belly with crackling stuffed with lemon grass, onion leeks or spring onions, crushed garlic and red onion. Known in the Philippines as 'Lechón. A recipe to warm you up on a cold rainy day!

For more roast pork recipes visit Goodhousekeeping.co.uk. We earn a commission for products purchased through some links in this article. Roast pork belly with apple cider gravy. You can have Roast Pork Belly with Special gravy using 11 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Roast Pork Belly with Special gravy

1. Prepare 1 of Kilo Pork belly.
2. It's 6 Stalks of Celery (Chopped).
3. You need 4 of Large Carrots (Large Cube).
4. It's 2 of Large Onions (Chopped).
5. Prepare 6 of Star Anise.
6. It's 3 Tbsp of Garlic (Minced).
7. Prepare 5 of Bayleaf.
8. It's of Salt.
9. You need of Pepper.
10. It's of Cloves.
11. Prepare 1 Liter of Chicken Stock.

Remove the pork belly from the fridge and place in a roasting tray cut side down. Thoroughly pat it dry with a paper towel and rub sea salt into the top. When the time has elapsed remove the ribs, slide the meat off the bone, chop it and then return to the gravy. Hand and spring of pork is a cheaper cut that becomes irresistibly tender and juicy with slow-cooking - cook for a crowd and serve with a rich gravy.

Roast Pork Belly with Special gravy instructions

1. Chop the Carrots, Celery, Onion, and Garlic. Put it in a Roasting tray and set aside..
2. Roll the Pork Belly and tie using a Cooking twine. Once tied, inject the cloves around the pork. Season with salt and pepper. Place the Pork Belly in the Roasting tray..
3. Add Chicken Stock until it covers half of the Rolled Pork Belly. Throw in the Star Anise and Bayleaf. Cover the tray with Aluminum Foil..
4. Put into the oven for about 40 mins at 350 F..
5. After 40 mins take out the Pork Belly from the oven and drain all the liquid. Once drained, put it back in the oven for another 10 mins at 400 F or until the outer layer of the pork becomes brown and slightly crispy..
6. Cut out the cooking twine and remove the cloves. Rest for a while before cutting..
7. For the Gravy throw in the carrots, celery, onion in a blender and add chicken stock. Blitz until smooth. (You may add soysauce or worcestershire sauce preferably on your taste).
8. Cut into thin slices and serve with the gravy..

Put the pork, leeks, carrots, turnip and herbs in large high-sided roasting pan and pour in the cider and stock. For the roast pork belly, put the pork belly in a roasting tray, skin-side up. Thoroughly pat it dry with kitchen paper, then rub sea salt all over the skin. Meanwhile, for the rib gravy, heat the oil in large saucepan over a medium heat. The pork belly is first roasted with the salt crust, then the salt crust is removed.