1. Heat oven to 160c. Pour 400ml of the bourbon into a shallow roasting tin and add the star anise. Season the pork belly, put in the tin and cover tightly with foil. Bake for 3 hours or until falling from the bone.
2. Remove from the oven and transfer to a clean tray lined with non-stick paper. Cover the top of the pork with another layer of non-stick paper then place another tray and some heavy weights on top of the pork and store over night in the fridge. Serve cold with mashed potatoes and green vegetables.
3. Heat the oven to 200c. Remove the pork from the tin. Using a small, sharp knife, pare away the rind from the meat, leaving a small layer of fat. Cut the meat into 3 inch x 1 inch strips and return to the tin. Roast for 20 minutes until crispy, turning regularly.
4. Meanwhile, tip the ketchup, soy sauce, honey and remaining bourbon into a small pan. Set over a high heat and allow to reduce by 25% until thick and syrupy. Pour over the pork and ensure each piece is completely coated then return to the oven and roast for a further 10 minutes.