This recipe is based on a very traditional pork trotter, ginger and vinegar dish, which was made for confinement mothers because it was believed to provide nourishment and replenish energy. However, it required a lot of ingredients. So, I decided to showcase this pork belly and black vinegar recipe in a nod to the confinement dish. The pork belly is boiled first, then plunged into cold water and cooked again. This gives the pork a wonderful texture, reminiscent of the pork trotter dish. The flavours of the sweet and sour are there, but an extra layer of flavour is added by the garlic.