1. From the list of ingredients, if there are many ingredients in braised pork, you can consider not covering the pot. Because the pot cover will restrict the free movement of ingredients in brine, some ingredients may be pressed to the bottom of the pot, which may easily lead to the paste of ingredients.
2. From the production steps, in the process of marinating, if it takes a long time to cook, you can consider covering the pot cover. Because after the brine is boiled, the added condiments such as salt and sugar are easy to melt, which is convenient for seasoning and tasting brine. In addition, some small pieces of braised pork need to be boiled, such as chicken feet. If cold brine is boiled, the chicken feet may be boiled and broken. At the same time, covering the pot cover can prevent the fragrance and taste of spices from volatilizing.
Generally speaking, whether to cover the pot when braised pork needs to be decided according to the personal list of ingredients and production steps.