The air was filled with a few strands of sweet, saucy fragrance that kept wafting around, and the rich aroma of meat made everyone's stomachs growl uncontrollably.
In the iron pot, chunks of square pork belly with an alluring color trembled continuously with the soup, like a pudding that could easily fall apart, enticing one to lose themselves in the sound of the simmering broth.
To make this red braised pork, you don't need to add a single drop of oil. You just have to render the fat from the pork belly over low heat, and when all sides of each piece are seared to an alluring golden brown, the oil will cover the bottom of the pot, and even the excess needs to be poured out before caramelizing sugar.
