Black Vinegar Braised Pork Belly with Pickled Chillies

Based on the classic ‘red-cooked pork’, this version is just a little more special. Chinese black vinegar breaks up the richness and isn’t as sour as other vinegars: it’s more of a malted, sweet taste. It’s perfect for slow-braising pork belly. Although it seems like a large amount of meat, it shrinks quite a bit while cooking. Eat it with steamed rice and pickled red chillies and take your pork love to new heights.