I enjoyed this sweet and sour pork belly! In order to render the fat properly all the way through, I'd recommend boiling the pork belly in the tamarind water for 10 mins and then roasting dry (with the spice rub and on top of the pineapple) for ~40 minutes rather than putting the water in the baking tray. Then leave pork to rest and use the tamarind water, chilli, and honey to make a sauce from the pork juices and pineapple as you would a gravy.
