But this was a new recipe for Chinese style red cooked pork belly that I saw on TV that tempted with its simplicty. The result is very rich but not greasy, sweet, yet multi-dimensional. It had amazing glazing of the sauce and sheen as you can see.
So the recipe can be rembered by 1-2-3-4-5.
Everything in quarter cups
1 rice vineagar
2 rice wine or shaoxing
4 soy sauce
Bring to boil and then simmer for 1.5 hours on low. Sliver up some scallions and red chilies and throw them in about the halfway mark. Brillant!