A method of preparing bone-in or boneless cuts of pork through braising or slow cooking within a heavy, lidded pot. This culinary technique often involves searing the meat for initial color and flavor development, followed by simmering in liquid with vegetables and herbs, resulting in a tender and flavorful dish. A classic example includes browning seasoned pork, then combining it with sliced onions, apples, and chicken broth within the cooking vessel before baking at a low temperature for several hours.
This cooking approach offers several advantages. The even heat distribution of the pot promotes uniform cooking and reduces the risk of scorching. The enclosed environment traps moisture, preventing the meat from drying out and allowing flavors to meld together. Furthermore, the one-pot nature of the method simplifies cleanup and streamlines the cooking process. Historically, this style of cooking was prevalent due to the pot’s durability and ability to withstand direct heat sources like open fires or wood-burning stoves.
