Panzhihua-style braised pork belly from Sichuan, also known as "jarred pork," is made with carefully selected high-quality pork belly cut into chunks, arranged in a jar, sprinkled with Sichuan peppercorns, ginger, and salt, then sealed with hot rapeseed oil. After a month, it's rich yet not greasy, melts in your mouth, and has a spicy, sweet, and fragrant flavor. It can be enjoyed cold with drinks, stir-fried with garlic sprouts, or used to soak up the oil in steamed rice. It can be kept for up to six months without spoiling, making it a must-have dish for market days and celebrations, a testament to the local vibrant atmosphere!