star anise and cloves. Cover the pan with the lid and bring to the boil
then simmer very gently for 1½ hours. Remove from the heat and set aside to cool.
Meanwhile
for the sauce heat the butter in a frying pan over a medium heat. Add the Bramley apples and fry for 3-4 minutes
or until just softened.
Add the sugar
soy
ketchup
teriyaki sauce
tamarind paste and maple syrup
stir well to combine and bring to the boil. Reduce the heat and simmer
uncovered
for 4-5 minutes
or until the apple is very soft.
Beat the mixture until the apple has broken down and the sauce is smooth. Season with salt and pepper.
Preheat the oven to 230C/210C Fan/Gas 8.
Lift the pork belly and ribs from the cooking liquor. Place the ribs into a large roasting tray and spread half of the sauce over them. Roast in the oven for 10-15 minutes
basting the ribs in their sauce halfway through cooking
and spooning on more sauce if necessary.
Meanwhile
heat a frying pan over a high heat. When the pan is hot
add the pork belly
fat-side down
and fry for 3-4 minutes
or until golden-brown.
Turn over the meat and fry on the other side until browned.
Spoon over the remaining sauce and continue to cook until the pork belly is warmed through.
To serve
pile the ribs onto a serving platter. Carve the pork belly and pile it alongside. Sprinkle with the chopped spring onions and serve with a dressed green salad.
