Shanghai style braised pork belly

Saw this recipe from the papers over the weekend and decided to try it. It is called Shanghai-Style Braised Pork Belly. I am a porky person who loves braised pork knuckles, pork lard, suckling pig, roasted pork, pig's trotters with vinegar etc... So of course I had to try this dish. Here's the recipe, serves 6 persons.

Ingredients:
500g pork belly, cut into cubes
2 tsp black rice vinegar
1 tsp shao xing wine
3 tsp dark soya sauce
3 tsp sugar
1.5 tsp five spice powder
0.5 tsp ground white pepper
2 cloves garlic, halved
6cm ginger, cut into thick slices
400 ml water

Method:
1. Scald the pork belly cubes in a pot of boiling water for one minute. Drain and place in a medium saucepan.

2. To the pork belly cubes, add black rice vinegar, shao xing wine, dark soya sauce, sugar, garlic, ginger and 250ml of water or until the water just covers the pork. Cook over medium heat until it reaches a gentle simmer.

3. Lower the heat and cook for another 20 minutes. Add more water if necessary to ensure that the pork belly cubes are covered by the sauce.

4. Lower the heat further and continue braising for 30 minutes or until the meat is tender.

The taste was unique because of the black rice vinegar. Tasted like pig's trotters with vinegar, normally where ladies in confinement take this dish. The vinegar in this Shanghai Braised Pork Belly was not as strong as that of the former, but was appetising and wholesome because of the vinegar and 5 spice powder.