Sticky pork belly slices

This recipe for sticky pork belly slices is one where you can turn up the heat if you like your food with a chilli kick to it. Otherwise, it's just sweet and sticky and just a little bit crunchy all the way. Information Makes: 2 helpings Time: 10 minutes prep + 60 minutes Ingredients Measurement converter 400/450g Pork belly slices 1l Dry Ginger ale 2tsp Fresh Ginger (chopped) 2 Garlic cloves (crushed) 1tsp Chilli powder 0.5tsp Ground Coriander 2tbsp Tomato ketchup 2Tbsp Maple syrup 1 Lime (juiced) Method Preheat the oven to 200C/180C fan assisted. Put the pork belly slices into a large saucepan and cover with ginger ale (about 3/4 of the bottle). Bring to the boil, then reduce the heat and simmer for 20 minutes. In the meantime, line a baking tray with parchment or baking paper and set aside. Then put the rest of the ginger ale and all the other ingredients into a small saucepan, bring it to the boil and keep it there until the liquid reduces to a sticky consistency. When the 20…