Crispy Roasted Pork Belly with Tamarind and Garam Masala

1 whole pork belly, skin on but bones removed
2 tablespoons bi carb soda (baking soda)
1 tablespoon salt
1 teaspoon vinegar
Sauce Ingredients
2 tablespoons brown sugar
2 teaspoons garam masala
2 tablespoons bottled tamarind puree
1 teaspoon Masterfoods Diced Chilli
1 tablespoon soy sauce

Mix together bi card soda, salt and vinegar until a little thinner than toothpaste. Pat the pork skin dry and spread this paste all over. Leave for at least 10 minutes, and up to 30 mins.
Rinse the paste off with boiling water, and pat dry with paper towels.
Rub the pork skin with 1 teaspoon salt.
Preheat oven to 150 C.
Combine sauce ingredients
Place sauce into a small, shallow baking dish. Add meat.
Add enough water so that the sauce comes up to the top of the meat, but not over the skin. This enables the meat to cook in a moist environment while the pork skin can dry out. You may want to place the baking dish on a baking sheet in case the sauce bubbles over the top.
Roast the pork for 2 hours. Remove from the oven and let it rest at room temperature for 10-30 minutes.
Meanwhile, turn the oven to 250 C (500 F).
Pour sauce into a saucepan and boil rapidly until thick and sticky.
Place pork on baking sheet lined with silicone (baking) paper and roast until skin crackles, around 10 mins. You may need to rotate the pork to prevent some areas burning before others have crackled.
Slice, and serve the sauce separately.