Using the same pan sauté the vegetables, garlic and ginger for about 5 minutes. Deglaze with the sherry vinegar and cook until reduced by ½, add the soy, the stock and the spices. Bring to a boil and pour into a roasting pan, place the pork into the liquid and cover with foil.
Braise in a 180 deg oven for 2 ½ to 3 hours until the meat feels very tender turning the meat a few times during cooking
Remove the meat from the sauce and place on a tray covered with foil. Strain the stock into a small pot and reduce until you have a fairly thick glossy sauce.
Pour the sauce back over the pork and keep warm, covered with foil until ready to slice.
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