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Starting and stopping braised meat

MadameC | Aug 13, 202108:46 AM     5

I'm making a braised Japanese pork recipe and would like to get it started today (as already raw in the fridge for a few days) but will only be able to give it a 1/2 hour of my time. QUESTION is: if I start braising meat in liquid and only give it 1/2 an hour but continue for a few hours the next day, does this affect the tenderness of the finished meat ? My difficulty is that its to be cooked in my solar oven and the "bleeping" sun didn't come out today ! I'v searched the forum but find mostly food safety answers. I'm making Buta no Kakuni so the meat will be cut into pieces so would cook through very quickly. I would then cool and refrigerate until tomorrow. As i'm using pork filet instead of a more desirable fatty cut, I want to make sure its nice and tender. Merci from a NOT sunny summer day in France

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