Sticky slow roasted hoisin pork belly

500g pork belly

6 tbsp hoisin sauce (suree brand)

3 tblsp honey

3 tblsp rice vinegar

3 tblsp light soy sauce

4 tblsp tomato sauce

2 1/2 inch ginger finely chopped

2 florets of star anise

In a bowl, mix the hoisin, honey, vinegar, soy, ketchup, star anise and ginger, then pour over the pork and massage well.

Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a snug roasting tin, lined with foil. Roast for 2 hrs, or until tender, basting halfway through. Take the pork out and increase oven to 200C/180C fan/gas 6. Remove the foil and pour the sauce into a small pan. Bring the sauce to the boil and let it bubble until thick and syrupy. Brush some of the sauce all over the pork and pop back in the oven, uncovered, for 20 mins until sticky and caramelised in places.

Could also try this in the slow cooker on low for 6/8 hours. 

Serve with steamed boiled jasmine rice and panfried tenderstem broccoli.