Render the Pork belly in a large skillet over medium-low heat until crispy and golden brown. Remove the cracklings (reserve for garnish if desired) and set aside, leaving 2 tablespoons of rendered fat in the skillet. Add the Butter and melt.
Sprinkle the Flour over the hot fat in the skillet. Whisk constantly for 4-5 minutes to create a blonde roux, ensuring it doesn't burn.
Deglaze the pan with the Sherry, scraping up any browned bits from the bottom. Cook for 1 minute.
Gradually whisk in the Chicken stock, ensuring no lumps form. Bring to a simmer and cook for 10-15 minutes, or until slightly reduced.
Stir in the Heavy cream and cook for another 2-3 minutes, until heated through. Do not boil.
Stir in the Seasoning. Adjust salt and pepper to taste. Serve hot with biscuits, garnished with reserved pork cracklings.
