Red braised ginger pork belly with pickled chillies

Name: Red braised ginger pork belly with pickled chillies
Ingredients: 2 ½kg pork belly rind removed, cut into 5cm pieces; 1 tbsp dark soy sauce; 200ml Shaohsing rice wine; 2 tbsp vegetable oil; 2 garlic cloves thinly sliced; thumb-sized piece ginger cut into matchsticks; pinch of chilli flakes; 100ml Chinese black vinegar (available from Waitrose); 140g soft brown sugar; 700ml vegetable stock; toasted sesame seeds; sliced spring onions; 2 red chillies sliced and soaked in rice wine vinegar for 1 hr, then drained; steamed white rice