Cut the pork belly into 2 to 3 cm cubes. Slice the ginger. Put both into boiling water and parboil for about 10 minutes. Drain off the cooking water and wash the pork carefully.
Put the parboiled pork and the ☆ ingredients in a pan, and simmer. (You can put in the pineapple from the can if you like.)
Bring the pan to a boil, then turn down the heat to low-medium. Put on a lid, and simmer until there's no more liquid in the pan.
If you are adding boiled eggs, put them in when the liquid in the pan has reduced to about half.
The pork will be tender in 1 hour. It will look like this when it's done. You don't need a pressure cooker for this.
Story Behind this Recipe
This method of cooking pork belly in canned pineapple syrup is my partner's method. We don't like heavy flavors, so we've kept it light with vinegar.
It may look rather heavy, but it has a really light flavor. If you'd like to make it sweet, please add some sugar or honey. The vinegar tenderizes the meat, so it will be ready in 1 hour. By the way, I like to freeze the leftover pineapple and eat it.