Red wine braised pork knuckle

It's kind of my own version of beef bourgignon.
The alternation is that I chose pork knuckle instead of beef.
The Asian way of braised pork knuckle focuses on the combination of dark soy sauce, cooking wine and chinese spices such as star anise, five spices, etc.
Instead, I replaced them with red wine, bouquet garni and aged Balsamic vinegar.
They blend it quite well, actually.