Place the pork belly into a large bowl with the garlic, star anise, sweet chilli sauce and soy sauce.
Mix well until combined and leave to marinade, if desired, for at least 30-60 minutes.
Place the entire contents into a large roasting tray and cover the entire tray with a snuggly fitting lid or a double layer of tin foil.
Place the covered tray into the preheated oven and cook for 1 hour-1 hour 15 minutes until the pork is tender.
Remove the tin foil for the last 10 minutes of cooking time.
Serve with the satay sauce and if desired you could serve with some buttered noodles or a delicious green vegetable stir-fry.
Satay Sauce:
Ingredients:
½ medium sized onion
1 large clove garlic
½ red chilli
1inch fresh ginger
5oz/150g crunchy peanut butter
14floz/400ml coconut milk
Juice of 1 lime
1 tablespoon soy sauce
5floz/150ml water
2-3 stems of spring onions-chopped finely
Method
Finely dice the onion, garlic, chilli & ginger and cook in a little oil over a low heat for 3-5 minutes. Add in the peanut butter, coconut milk at this stage and continue to cook on a gentle simmer for approximately 10 minutes. Correct the consistency with the water.
Season with the soy sauce and the lime juice and garnish with the chopped spring onions just before you serve.
To Serve:
Pour the creamy satay sauce onto the presentation platter.
Arrange the sweet and sticky pork on top of this. Garnish with sliced spring onions, torn coriander and some lime wedges.
