Roast Pork Belly with Rib Sauce
- Rack of pork ribs
- ½ bottle of ketchup
- Bottle of soy sauce
- Glug of Tabasco sauce
- 1 tbsp. Golden syrup
- 3 Star anise
- 2 tsp. Fennel seeds
- 2 Cloves of garlic, crushed
- 2 Sprigs of rosemary
- Ground pepper
- Pork belly
This makes two dishes over two days.
For the first dish, mix all the ingredients save for the pork belly in a large saucepan. Add water or more soy sauce if necessary so that the ribs are mostly covered by the sauce. Simmer for 2½ hours.
Turn on a grill or a barbecue, take the ribs out and cook them for 5 minutes to char them slightly. Meanwhile, turn up the heat on the sauce with the lid off to reduce to a ketchup-like consistency. Serve the ribs with ½ the sauce.
There will be more than enough sauce left over to serve with the ribs, so alongside or on the next day slow roast pork belly for at least 1½ hours at around 140° and serve with the remaining sauce.