Well, not really...
I treated myself to "Pork Breast" lat night, which is pretty much pork belly with a bit of rib attached. Definitely not kosher, but definitely terrific.
I followed Chez Pim's advice and made myself a personalized 5 spice mixture. Cassia bark, star anise, coriander, Szechuan pepper corns, cloves, black pepper corns & a couple of dried chilis, toasted off in a pot, gently crushed, threw in the breast, added water to almost cover, and gently braised with a closed lid for about 3 hours.
What makes mine different is that I smeared a darkly carmelized homemade quince/orange marmalade onto the skin, and with the heat it slowly melted and dripped down the sides, adding a sweet bitterness to the meat that helped to balance out the richness of it.
Once the meat was meltingly soft, I carefully removed it from the braising liquid, added a generous slug of dark soy sauce and reduced the liquid down to a sticky sauce that lightly glazed the sliced meat.
I served it on a bed of steamed rice, with a spinach & iceberg salad dressed with a sharp oil, wine vinegar & lemon dressing, with some finely chopped raw onions on the side to give a bit of bite to the pork.
Not alot of work for alot of reward!