Slow cooked pork belly with preserved vegetable

Bought preserved vegetable  梅菜 during the trip to Taichung, and finally made a dish using it. Not really the traditional way梅菜扣肉 because I am lazy to deep fry the skin, so just slow cook in a nice sauce, tasty enough for me and the vegetable is fragrant and tasty.

1.Boil whole piece of belly pork for 30 minutes until cooked through. When cool cut into 1/2 cm slices.
2.Soak preserved vegetable until soft.
3.Bring to boil the water from soaked vegetable, add soy sauce, brown sugar, ginger, rice wine and five spices powder. Add pork slice to warm up.
4.In a baking dish, arrange pork slices in spiral/rows.
5.Warm up soaked preserves vegetable and carrot slices in the sauce, add on top of pork and pour sauce to cover all.
6.Wrap with baking paper and aluminium foil, bake at 130˚C until soft, around 2 hours.