Braised Pork in a Pot

Braised Pork in a Pot

　　The preparation of braised pork in a pot emphasizes careful ingredient selection, attention to knife skills, precise heat control, and consistent quality. When selecting meat, premium streaky pork with three layers of fat and lean, as well as lean meat, are preferred. The meat is cut into evenly sized cubes approximately six-tenths of an inch square. First, the sugar is caramelized to create a rich glaze, then the meat is quickly stir-fried until it turns a shiny golden color. Next, wheat paste, ginger slices, green onion segments, garlic cloves, salt, star anise, fermented bean curd, dark soy sauce, and other seasonings are added. The pork is first brought to a rapid boil, then simmered over low heat, and finally cooked over gentle heat.

The three levels of heat serve different purposes: high heat allows the flavors of the seasonings to penetrate the meat. After three or four boils, the heat is reduced to slowly draw out the fat from the meat, resulting in tender yet non-greasy pork. After 20 minutes on low heat, the meat retains its shape—lean but neither crumbly nor dry. When the pork is about 60% cooked, it is transferred into a clay pot to continue simmering until the meat becomes fall-apart tender, the broth thickens, and a rich aroma fills the air.