THIS sweet and sour pork is a great way to serve the belly, since the ginger and sugar cut through the fattiness of the meat. Serve it alongside either steamed rice or noodles.

Don't try to rush the cooking of the pork otherwise it will be inedible and all your effort will have gone to waste.

Pork belly with tomato, ginger and star anise

Serves 4

1kg pork belly

100ml light soya sauce

10g root ginger

1 garlic clove

300g muscovado sugar

5g star anise

100ml water

1 small green chilli, finely chopped

50ml fish sauce

1kg chopped tomatoes

Set the oven to 170C/150C fan/gas mark 3.5.

Dice the pork belly into 1in cubes. Season the meat well with salt then place it in a deep roasting tray and cover it with water and the soya sauce. Place tinfoil over the tray and put the tray in the oven for 3 hours until the pork is very tender.

While the pork is cooking make the sauce. Peel and slice the ginger and garlic add to a large saucepan along with the muscovado sugar, star anise, water, chilli, fish sauce and tomatoes. Place on a medium heat and bring to the boil, then reduce the heat and simmer for 30 minutes. Allow the sauce to cool slightly before blending it until smooth. Pour the sauce into a clean pan and set aside.

When the pork is cooked remove the tray from the oven and remove the foil. Drain off any excess liquid before adding the pork to the sauce, then place the pan on to a low heat and cook for a further 30 minutes before serving.