As a traditional Chinese cooking technique, braised pork can always taste the atmosphere of becoming a monk. At the same time, this taste also shows China’s strong cooking culture. Braised pork, as a classic dish in braised technique, is loved by the majority of diners. Material selection, blanching, firing and juice collection are all the most important steps, and juice collection is the success or failure of the finished product’s sense and taste. The soup is thick, bright red in color and smooth in taste. Our pot’s self-contained automatic juice collection function and proper temperature control can make you realize your desire to taste authentic braised meat immediately.


1000g streaky pork
20ml soy sauce
3-segment scallion
3 slices of ginger
10g rock sugar
10g salt
15 pepper
3 bulks
25ml cooking wine
1 small piece of cinnamon
800 ml of water (including all liquid seasonings)


Step 1
Cut the meat into 3cm square pieces

Step 2
Rinse with water, blanch for 3 minutes and remove

Step 3
Put the processed main ingredients, seasoning and water into the pot

Step 4
Cover the pot and start the [braised meat] function, and the cooking program will be executed automatically

Step 5
After cooking, stir the ingredients in the pot evenly, take them out of the pot and put them on a plate