Tianjin Jar Pork

Last updated 2026-11-08 — Tianjin Jar Pork gets its name from being cooked in ceramic jars. The pork is blanched in boiling water, then cut into chunks. A special small jar is lined with pork bones, followed by the meat chunks, seasonings, and pork skin, before sealing the jar with its lid. It is then slow-cooked over low heat until tender, and finally transferred to a bowl to set and solidify. The dish takes on a jujube-red hue, is crystal clear, richly oily yet melt-in-the-mouth tender, aromatic, flavorful, and fatty without being greasy. It can be reheated before serving without losing its taste, and also pairs well with cabbage, gluten, potatoes, and more. It is a seasonal dish for winter and has a history of over 200 years.