Maple Pork Belly with Chinese Spices

I'm still stuffed from this one. But it contains a combination of maple syrup and pork, which, as a former quasi-Canadian, I think is about the best thing in the world and have to share right away. Maple and pork are especially good if the porc bits are actually bacon... Mmhhh bacon. Others agree but I digress.

1. Combine about quarter cup of maple syrup and soy sauce each in an oven-proof casserole with a lid.
2. Add a tablespoon of five-spice, a teaspoon of ground star anise, two cloves of garlic (chopped) and a good dash of chili powder.
3. Cut ca. 1kg of pork belly into bite size strips, add to mixture, mix everything well.
4. Cover and place in oven at 180C for about an hour, remove.
5. Heat vegetable oil with a few dashes of sesame oil in a pan. Fry bits of porc until crisp.

Serves 3-4. Serve over choice of noodles (e.g. Udon), rice & vegetables (e.g. fried mushrooms, spring onions) with strained porc jus from casserole.