Vaguely Chinese pork & aubergine stew

I started off with the intention of making something like this but ended up making something quite different but equally delicious. It's got some Chinese elements to it but I am not going to claim any sort of authenticity.

I had some not-too-fatty rind-off pork belly slices, which I froze for an hour to make them easy to slice into thin pieces. I browned them thoroughly in a dry pan until the fat started to render out, then added pieces of aubergine and let them brown well. Pieces of ginger, a star anise, garlic, a sliced onion and a chopped red pepper went in as well. Then I deglazed the pan with Shaoxing wine and added a touch of Chinese black vinegar and some light soy sauce, put a lid on and simmered it slowly for about 20 minutes until everything was meltingly tender. I finished it with a lot of freshly ground black pepper and a big bunch of basil leaves. Definitely one to make again.