"This is a phenomenal recipe - I don't know if I've ever gotten such favorable reviews from a dinner party. However, as others have noted, be careful of the sodium here. If you're using supermarket soy, rice vinegar and hoisin it's going to come out too salty. Go for low-sodium varieties or find an Asian market where the sauces will be more authentic. Also you might want to sear the meat before you add the braising liquid, and not completely cover the meat with the liquid so it's more of a braise than a boil. I think you get a more varied and interesting texture that way. "