I made this Japanese style braised pork (豚の角煮）the other day. Hmm… I searched the recipe on Cookpad, and I saw that many recipes requires a pressure cooker, which I don’t have. Many recipies also ask you to put them in the fridge for a night. I think it is to let the fat solidify and then get ride of it (My Japanese is very limited, that’s what I get from reading those recipes). Well I didn’t do any of those things… (I don’t have a pressure cooker nor the time for it to sit through the night) I simply just boiled the pork for an hour.. and… that’s it. The pork was ok, not super tender. Flavour was OK though. Hmm I’ll definitely give it a try again next time! Time to brush up my Japanese!