After the temperature in the pot rose, he first stir-fried the meat until firm, then added spices, clean water, and the caramel sauce, letting it simmer slowly.
Without dark soy sauce, the color would be slightly inferior, but with the caramel sauce, the meat's color would still be very rosy.
Braised meat needs low heat to simmer so it becomes tender.
Eric cut the meat into small pieces, so there was no need to tie them with grass strings. If it were large chunks of Braised Pork, it would be best to tie them with grass strings because pork belly has many layers, and stewing over low heat could cause the layers to separate.
Letting the meat braise slowly, he cooked a pot of broth in another pot. He took the stock he deliberately saved last time, mixed the old and new for fragrance, then added meat, ribs, and marrow bones.
