As a senior braised pork expert, I can tell you clearly for two reasons:

1. Add salt in advance.

Osmosis occurs due to the difference in water potential between the broth and meat cells. Either the water in the soup goes into the cell, or the water in the cell goes into the soup (it could also be an equilibrium water potential). The osmotic pressure of meat cells is higher, and water molecules will automatically enter the meat cells. When there is too much water, the cell membrane will rupture. When the cells break down and release their contents, the meat will taste more fragrant and of course will decompose faster. If salt is added in advance, water molecules will not be able to penetrate into the meat cells, which will only cause the meat cells to gather together more tightly, and the lean meat will naturally become harder.

Warm reminder: After the meat is stir-fried and colored, remember to boil it in boiling water to cook it faster. Braised pork needs to be simmered over low heat for at least 1 hour before the aroma becomes rich. If you are worried that the meat will not rot at that time, you can add a few drops of white vinegar or dried hawthorn during the stewing process, which can speed up the rottenness of the meat.

2. Stew over high heat, often uncover the lid, and the heat will not reach enough.

If you stew over high heat, the temperature will be very high, which will hinder the decomposition of meat cells. It will also cause the soup to dry out quickly and prevent the aroma from entering the meat. Frequently opening the lid will cause the temperature in the pot to drop sharply, causing the meat itself to receive repeated heat, which will cause the meat to become woody. This principle is just like boiling a melon. Once you turn off the heat or add cold water halfway, it will not cook properly.

Warm reminder: It is best not to add water to braised pork in the middle. Try to add enough water at the beginning of stewing so that the meat is completely covered. Finally, the time to add salt is 10 minutes before taking it out of the pot. Add it to adjust the taste and then wait for 10 minutes to reduce the sauce over high heat until the soup is thick and ready to take out the pot.

I hope the above three suggestions can help you solve this problem. If it is useful, remember to give it a follow. As for the detailed explanation of the home version of braised pork, you can find it in my article or in the questions I answered. I wish you will soon learn the secret of braised pork and make delicious braised pork.