Heat a fry pan over a high heat and sear the meat until brown all over and set aside.
Fill a pot or pan with water and bring to the boil by turning the heat right up.
When the liquid is boiling, reduce the heat. You should still see a few tiny bubbles making their way to the surface.
Once your water is at the proper temperature, you're ready to add your meat
Get the liquid up to a roiling boil point and then turn down the heat to simmer so only small bubbles form and break on the surface.
Use your favourite whole spices such as peppercorns, cloves, and cinnamon sticks to add extra flavour to your pork.
It’s best to keep the lid or cover off until you're sure that the heat is steady. Adding a lid can intensify the heat and before you know it, you're boiling again!
Understanding the difference between simmering and boiling, and knowing when to use one or the other, can make or break a recipe.
When a recipe says “bring to the boil,” it means a true, roiling boil. You should see big bubbles forming and breaking rapidly. Boiling temperature is much hotter than a simmering temperature. When simmering, a small bubble or two should break through the surface of the liquid every second or two. If more bubbles rise to the surface, lower the heat, or move the pot off the heat for a few seconds.