Tianjin jar meat

Tianjin jar meat is named after the use of ceramic altar burning. Pork is scalded in boiling water, cut into pieces, covered with a special small jar, sealed with meat pieces and skins, cooked with slow fire, and solidified in a bowl. It is purplish red, crystal clear, oily and rotten, fragrant and delicious, fat but not greasy. Heated before eating, the taste is unchanged, and it can also be served with cabbage, gluten, potatoes, etc. It's a seasonal dish in winter. It has a history of more than 200 years.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)