Preheat the oven to 320F/160C.

Score the skin of pork belly to form a cross pattern, about 1in/2.5cm apart. Rub the salt and ginger into the skin.

Warm a little oil over a medium-high heat in a pan suitable for the oven and sear the pork on all sides. Finish with the skin side down in the pan and remove from the heat. Add the chunks of apple, star anise and whisky. Cover the pan and roast for 2 hours. Around half way through, put your sweet potato in to roast until tender (I roast whole in the skin), if using. Remove when it's done and set aside.

Allow the pork to cool after it has cooked for 2hrs - you can either cool completely and store in the fridge for a day or two or just enough so cool enough to handle.

When ready, slice the pork around ½in/1cm thick and remove the skin but leaving most of the fat. First of all, start making the sauce. Mix together all of the ingredients and simmer for around 10min until it reduces down and thickens. Set aside if ready before everything else.

Fry the slices of pork over a medium heat - you won't need any oil as there will be enough fat coming out from the pork. Turn after a couple of minutes, cooking both sides until gently crisp.

Meanwhile, scoop out the cooked apple and mix it in with the sweet potato along with a dash of ginger. Warm it through (either in a small pan or in microwave).

Serve the crisped pork belly over the mashed sweet potato with the sauce drizzled over the top. Alternatively, you can use the sauce as a dipping sauce for slices of the pork served as a canape/hor d'oeuvre.