It won't be quite the same as the original, but the sauce is loaded with flavor and would work well for other cuts of pork or even other proteins such as chicken, beef, shrimp, or even tofu. One thing I would advise changing is the parboiling step for the meat. This is only necessary with a fattier cut of meat like pork belly. For other types of meat, I would recommend pan-frying it first and then finishing it off with the sauce.