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Kaku-ni 角煮
This is what I cooked yesterday, which is called "Kaku-ni." I suppose we can think of this as one of a Japanese dish. If you want to remove excess oil from the pork, I recommend boiling the meat with tea for 20 minutes before cooking. It surely works to tender the meat and rid its s mell. The dish is then seasoned with soy sauce and sugar. I seemed to have added a bit too much sugar, but my husband said he loved it.
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What tea?
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Hello Emi
Tea can make pork softer and slash extra fat. I didn't know that. Thanks very much for your info.
Yuko
Tea can make pork softer and slash extra fat. I didn't know that. Thanks very much for your info.
Yuko
To ppq
Thank you for your comment! I'd love to help you cook. The tea is called 「紅茶」 in Japanese, which is quite popular in England, I suppose. I usually use a tea bag which we can purchase at any supermarkets. At first, I was a bit worried about its flavor, but I can assure you that you wouldn't realize it.
To yuko
I suppose tea can make meat softer, but what remove its fat must be "boiling water." I leaen the way to cook from a certain recipe I read the other day. XD
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Did it help reduce fat ?