In a small bowl, add and combine the apple cider vinegar, water, ketchup, chili flakes, garlic and ginger, then set aside.
Place the salted pork belly cubes onto a baking tray, preferably one with curved edges. Ensure that there is at least a ½ inch of space between each piece of pork belly.
Bake at 400 degrees for 1 hour and 45 minutes or until the skin begins a crackle.
Carefully remove the cooked pork belly from the oven and place each piece in a wok, then properly discard or store the lard.
Place the wok on medium heat and occasionally stir for 15 minutes while removing any unwanted lard.
Pour the sweet and sour sauce mixture from step 5 onto the pork belly and allow the sauce to come to a bubble.
As soon as the sauce begins to bubble, lower the heat to low and reduce the sauce for 5 minutes or until the desired sauce thickness is achieved.
Notes
Lard - pork fat
Keyword chinese inspired dish, jamaican cuisine, pork, pork belly