Followed the recipe exactly, no issues with sauce evaporating. Skin just right. Very good, very tasty, maybe a little sweeter next time. Worthy of four stars.

Easy to prepare but not a great dish.
As said before, the pork is very tender which is understandable given the boiling time. however, I've had better star anise sauces and the crisping of the topping in this way didn't really work, more of a burning. Not impressed for a 3h dish.

Not a bad recipe. Couldn't keep the temperature on very hot for the last 30 mins as everything started to burn very quickly. Meat was tender and tasty and literally fell apart as I carved so we ended up with rather unattractive lumps of pork rather than nice slices! Tasted good however (left out the star anise as I couldn't find any). Dish was very black by the end of cooking!

Great dish! I stupidly used rice vinegar instead of rice wine but it added something extra. I sloshed a bit of sherry in after removing the foil (when I realised my error) but still tasted really good.
Will make it again properly soon :-)

Really tasty will make again. And even after reading the above comments about keeping an eye on it in the last half hour I took my eye off the ball and ended up burning the 'sauce'!! The pork was fine though so just ate that.

I think there must have been something wrong with my five spice as the sauce for this was revolting!
The Pork was very tender though and the crackling was fantastic it's just a shame that the sauce was like liquorice!

Stunning! Didn't have the rice wine/sherry but it worked perfectly well without it. I served it on a bed of egg noodles (with a little sesame oil) and some stir fried Chinese vegetables and used the cooking liquor as the sauce. By far the best belly pork recipe I've tried to date.

Angels danced on my tongue!

I even ate the leftovers cold for breakfast.

amaaaazing.
Boyfriend says it was possibly the best thing he ever ate.
agree with the above comments though, do be careful of the sauce drying out too much, that happened to me, and i had to switch pans.

It turned out to be amazing!! This dish will definitely make repeats :)

Absolutely scrummy!! Be carefu. or as the previous comment said, you will be scrubbing for a week. I added some cider in lieu of the water when it was drying and it works a treat.
The pork belly is melt in the mouth

Absolutely scrumptious - have eaten this countless times since first discovering the recipe in the magazine. Only one thing to watch and that's to keep an eye on the dish at the very end or you will be scrubbing the dish you cooked this in literally all week.