Roast Pork Belly with Special gravy

A perfect dish to have in any special occasion.


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


  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.

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