i don't know what hot braised pork are you talking about. but this recipe come to mind and you could have a look. see if it's what you want?
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Khao Kah Moo
Braised Pork Shank in Spices and Served with Steamed Rice

Makes 10 servings

3 kg : pork shanks, char grill until lightly brown
100 g : coriander roots, crushed
100 g : garlic, crushed
30 no : white peppercorns
4 no : star anise
2 no : cinnamon stick
200 g : sugar
80 g : KNORR Aromat
160 ml : sweet thick soya sauce
2.5 l : water
0 . : The Braised Preserve Cabbage
800 g : Chinese preserved cabbage, chopped
0 . : Garnish
10 portion : rice, cooked
60 g : coriander leaves (Chinese parsley), chopped
0 . : Sauce
60 g : garlic, peeled, chopped
100 g : red chillies, grounded
40 ml : vinegar
150 g : sugar
10 g : salt

The Braised Pork Shanks
Place the pork shanks, crushed coriander roots and garlic, peppercorn, star anise, cinnamon stick, sugar, aromat, sweet soya sauce and water in a stockpot. Bring to a boil and reduce to low heat. Simmer until the shanks are tendered. Remove the shanks from the gravy, debone, and cut it into bite size. Strain the gravy through a fine sieve. Return the shanks in the gravy. Keep warmed.

The Braised Preserved Cabbage
Place the preserved cabbage in a saucepot, add some braised pork gravy. Bring to a boil and reduce to low heat. Cover the pot and simmer until the cabbage is tendered. Remove and keep warm.

The Sauce
Combine the chopped garlic, grounded chillies, sugar, vinegar and salt in a bowl and mix well. Let to infuse a day. Keep chilled.

Serve
Place the rice in each serving bowl, Spoon some braised preserved cabbage on it and arrange some braised pork shank on it. Spoon some braised gravy and sprinkle with chopped coriander leaves. Serve it with the garlic-chilli sauce.
Serve hot.