Roast Pork with Sweet and Sour Sauce

[Frikkiedbr]

Crispy Roast Pork Belly
1 Pork Belly
4" Piece of Ginger cut roughly
2 Star Anise
1 teaspoon Whole Black Pepper corns

Basting for the Belly
2 Green Chillies
2 teaspoons of Sugar
2 teaspoons of Sea Salt
3 Garlic Cloves

Sweet and Sour Sauce
1 Cup Rice or Apple Cider Vinegar
1.5 Cups of Sugar
2" Piece of Ginger, peeled and cut into fine dice
1 Green chilli left whole
1/2 teaspoon of Sea Salt
50g Tomato Paste
1 Star Anise (optional)
1/2 Red Pepper (seeded) sliced into thin strips

Directions
Crispy Roast Pork Belly
Boil ingredients in a large pot for about 20-30 minutes, depending on the size.
The meat should be cooked about 80% through.
Remove from the water, and leave to cool and dry out.
Score the fat diagonally in two directions.

Basting for the Belly
Preheat your oven to 220C
Pound the the basting ingredients into a smooth paste.
Run the paste into the flesh of the belly, avoiding getting any on the fat side.
Turn over and rub the fat side well with salt only.
Roast for about 20-30 minutes until the meat is cooked and the fat is crispy crackling.
Leave to rest for 5 minutes before serving with stir fry noodles and sweet and sour sauce.

Sweet and Sour Sauce
Boil the sweet and sour sauce ingredients at a simmer for about 1 hour, until reduced and thickened.
Take out the chilli and serve hot.