A delicious combination of flavours. I was taught this recipe by a Goan, Russ D’Costa, who pot-roasted his pork belly. He had mentioned making a caramel somewhere in the middle and adding it to the pan… which he then forgot as we chatted. I was imagining the sticky sweet, spiced results and waited patiently until the very end when he admitted his mistake. However, the pork was so fantastic, spicy, tangy and flavourful that I don’t see how the sweetness would have added anything. My version is roasted in the oven for ease and for the lovely crackling.