Combine about 100ml of dark rum with the tamarind paste and soy sauce in a large bowl and stir
Pour the mixture over the pork belly slices and add a star anise. Cover with cling film and leave to marinate in the fridge overnight
Preheat the oven to 160 degrees Celsius or 140 degrees in a fan-assisted oven
Take the pork out the oven and leave to rest for 30 minutes, before cooking for three hours
Turn up the heat to 200 degrees Celsius or 140 degrees for a fan oven
Serve with a side dish of your choice. I suggest rice or sweet potato, with salad and coleslaw
© 2018. Matthew Bell-Watson. All Rights Reserved.