In a cold large bottomed pot, add Pork Belly. Turn on heat to medium high, sauté for 5 minutes. Remove Pork set aside, leaving Oil.
Add Oil, allow to get hot. Add Onion, and Chili, lightly season with Salt, and Pepper, sauté for 5 minutes. Add Leeks, Sauté for 4 minutes. Add Celery, Salt, Bay Leaves, Celery Seed, and Pepper, sauté for 8 minutes covered. Remove cover, sauté for 5 minutes.
Reduce heat to medium. Make a well in centre of Celery, a little Oil if required, then add Garlic, sauté for 30 seconds. Deglaze pot with Wine, allow Wine to mostly reduce.
Add in Chicken Stock, and Pork, bring to a simmer, then reduce heat to medium low. Simmer for 30 minutes. Add in Lime Juice, mix well. Use a hand blender to blend, until smooth.
Roux:
- In a small skillet on medium heat, add Butter. Allow Butter to melt, simmer for 3 minutes, (until frothing slows). Add in Flour, stir constantly for 3 minutes.
- Add Cream to Soup, mix well, simmer for 5 minutes. Add in Roux to soup, mix well.