Pork Belly in sweet and sour sauce

Ingredients:

1kg of pork belly trimmed and cut into 8 thick strips
Freshly milled szechuan pepper
10 ml sesame oil
1 medium onion chopped
2cm stem of ginger peeled and sliced very very thinly
For the sauce: 
1 clove of garlic crushed
100ml cider
100ml soya sauce
100ml apple barbecue sauce

Method:

1. Make sure the joint is at room temperature. (Take out of fridge 1 hour before cooking).
2. Pre-heat oven to 180 oC
3. Make sure the strips of Belly Pork are absolutely dry by patting them with kitchen paper. Then rub each one all over with olive oil and season with freshly milled szechuan pepper (but no salt because of the sauce)
4. Place Pork Belly strips into a roasting tin with the chopped onion and ginger in among them and sprinkle with a few more drops of oil. Place the tin on the highest shelf in the oven and cook for 30 minutes.
5. Meanwhile, make up the sauce simply by whisking all the sauce ingredients together until blended thoroughly. When the pork has been cooking for 30 minutes, pour off any excess oil from the roasting tin then pour the sauce over the pork and cook for a further 30 minutes, basting frequently.