Braising liquid

Okay, I'm feeling ballsy, this will be an interesting one, but gotta try it to know if its a good idea or not.  I want a little Asian flair to the pork, so to my usual braising liquid base of about 2 cups chicken broth and maybe 2 tablespoons vinegar, I'll add some Asian stuff I found.  I would switch to rice wine vinegar if I had it.  I'll add a spoonful of this plum sauce, a tablespoon or so of soy, and cause I'm adventurous, a little ginger, and really adventurous a little ground mustard.  I usually try to imagine how all the spices will taste together, but I've never mixed ginger and mustard, so will be interesting.