This dish is somewhat similar to the modern version of Braised Pork Belly, but there are differences because it doesn't include sugar or any other seasoning, relying entirely on sweet bean sauce for flavor.
This cooking method demands a high level of precision in seasoning.
Too much sweet bean sauce makes it salty, and too little results in blandness; a single mistake can ruin a pot of meat.
Moreover, the use of rice wine is also very particular, neither too much nor too little, just enough to level with the meat, first brought to a boil over high heat to remove the alcohol smell, then simmered with the lid on.
The simmering process requires periodic checks by lifting the lid.
When the meat turns yellow, it indicates insufficient simmering time; if it's purplish-red, it's overcooked; the desired color is a rosy hue.
