How to Make Ultimate Roast Pork Belly with Special gravy
Hello everybody, it is Brad, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Steps to Make Any-night-of-the-week Roast Pork Belly with Special gravy. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Roast Pork Belly with Special gravy, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roast Pork Belly with Special gravy delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Roast Pork Belly with Special gravy is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Roast Pork Belly with Special gravy estimated approx 1hr and 30 mins.
To begin with this particular recipe, we must first prepare a few ingredients. You can have Roast Pork Belly with Special gravy using 11 ingredients and 8 steps. Here is how you cook that.
A perfect dish to have in any special occasion.
Ingredients and spices that need to be Get to make Roast Pork Belly with Special gravy:
- 1 Kilo Pork belly
- 6 Stalks Celery (Chopped)
- 4 Large Carrots (Large Cube)
- 2 Large Onions (Chopped)
- 6 Star Anise
- 3 Tbsp Garlic (Minced)
- 5 Bayleaf
- Salt
- Pepper
- Cloves
- 1 Liter Chicken Stock
Instructions to make Roast Pork Belly with Special gravy
- Chop the Carrots, Celery, Onion, and Garlic. Put it in a Roasting tray and set aside.
- 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.
- 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.
- Put into the oven for about 40 mins at 350 F.
- 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.
- Cut out the cooking twine and remove the cloves. Rest for a while before cutting.
- 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)
- Cut into thin slices and serve with the gravy.
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