Nguồn nhiệt gián tiếp là yếu tố quan trọng giúp thịt mềm và ngọt. Om thịt lợn. Hun khói thịt. Hầm thịt lợn hoặc dùng nồi nấu chậm. Để nguyên thịt sau khi nấu. Cắt theo thớ thịt.

I'm interested in that, but I only have a few mins. Can you give me at most the first 500 characters of a detailed explanation in English about that?
When it comes to cooking pork, a wide variety of cooking methods can give juicy, tender results as long as they're carried out properly. For instance, with thin cuts of pork like pork chops or sirloin cutlets, you may want to quickly cook the meat with high surface heat to give it a crisp, savory exterior, then transfer the pork to less-intense dry heat to finish cooking it. For instance, you might sear your pork in a hot pan on the stove (or on the grill), then transfer your pork to the oven (o