The Hakka version of braised pork (客家焖猪肉) in Ganzhou is darker and more intensely flavoured than the Shanghainese red-braised variant — the meat is cooked in soy sauce, fermented bean curd, and rice wine until it collapses, with a resulting depth of flavour that goes well beyond ordinary red-braised pork. The fat renders completely into the sauce, which is traditionally poured over plain steamed rice.
Most Hakka restaurants in the old town serve this as part of a larger family meal, and ordering a selection of small dishes is the right approach: alongside the pork, look for stuffed tofu (酿豆腐), salt-baked chicken, and preserved vegetables stir-fried with pork fat.