They use sweet vinegar which was what gave the dish a vinegar pungence(which i liked) but without too much sourness.

It's a very restaurant style dish, with a good piece of meat that's cooked well(v slightly stringy, tho super tender) and glazed. The sauce had a nice dark flavour, while the sweetness and sourness took a back stage. Not that i didnt like it, it's just losing some of that rustic charm, the blatant strong flavours that make u want to clean up the entire plate and down a bowl of rice.

I guess part Of it is the nostalgia, tho i wouldnt recommend this if you're trying to experience this dish, which is rustic, for the first time. If you're looking for a roast item that's different from the usual, then this rendition is perfect