Five Spice Pork with BBQ Plum Glaze

1.2 kg pork belly
2 cups water
¼ cup SIDS RASPBERRY VINEGAR
¼ cup brown sugar
2 tsp 5 spice powder
¼ cup SIDS SMOKEY GARLIC SAUCE
½ cup SIDS PLUM SAUCE

Preheat the oven to 160°C.
Line a small roasting pan with baking paper. (this helps with the clean-up) Place the pork belly skin-side up in the pan and pour the combined water, SIDS RASPBERRY VINEGAR, sugar and 5 spice around the pork so it covers the meat but not the skin. Cover with foil and cook for 4 hours.
Remove from the oven and drain off the remaining liquid into a saucepan, simmer until reduced by half. Cool the pork belly, (or chill overnight) then carefully remove the skin – this can then be made into crackling*.
Preheat the oven to 190°C.
Cut the belly into small cubes and arrange on a baking paper-lined tray. For the glaze, combine the reduced cooking liquid, SIDS SMOKEY GARLIC SAUCE and SIDS PLUM SAUCE and bring to a simmer. Spoon over the pieces, then cook for 10-15 minutes, basting 2-3 times until caramelised and golden. Serve with remaining glaze.
*To turn the pork skin into crackling, dry off any moisture, score the skin and rub with a little salt. Place on a shallow tray lined with baking paper and grill or cook at 195°C for 8-10 minutes until the skin bubbles. Allow to cool slightly and break into shards.