Red Braised Pork Belly
I learnt this dish while working in Shanghai and ended up eating it almost everyday for weeks. I couldn’t get some of the ingredients here so I adapted it to suit the ingredients I could get. The flavour and colour are slightly different but not dramatically so. If you can get your hands on dark chinese vinegar then add 2 tbsp to the recipe when you add the rest of the wet ingredients only leave the balsamic vinegar out.