Pork(List of the Ceremonial Animal)::Pork in Porcelain Urn
Prepare the pork as in the previous recipes,  but braise it by placing the covered bowl into smouldering rice chaff.  It is important for the lid of the bowl to be tightly sealed in this preparation. 
: This recipe probably tasted more or less like the previous “Dry-Steamed” Pork (乾鍋蒸肉) and Pork in Lidded Bowl (蓋碗裝肉) recipes, which in turn tastes more or less like pork stewed in a crock.
: First time I’ve heard of a Chinese baking technique using burning rice chaff. A rareness in among rareness.
: Seal your container well, oherwise the pork will end up tasting like smoky rice chaff.