Inspired by the quick pulled pork recipe from @auntyeiko I decided to make mine in the microwave instead. Super easy and fast!! Marinade overnight and the flavours were delicious!#pork #microwave #mealprep #keto

Today they had thinly sliced pork belly on sale! That's why I decided to try to make this. It was a great success.The trick to this is to use large cuts of meat that were meant for shabu shabu! If you use smaller slices of pork, it might not stay together when you roll it up. Recipe by ochikeron

This is a recipe I got from my mother.It competes with any store-bought roast pork.Stab with a chopstick and check to see if the juices run clear to confirm if it's cooked through.If your block of meat is big, then it will take longer to cook it.If you boil it for too long the roast pork becomes too soft, so please be careful. Recipe by Rinchanzu mama

I used to simmer my pork, but when I tried"Really tasty! Authentic Char Siu" by "kuisinbou," the oven baking method was so easy that I tried using it instead.Be sure to macerate the pork well before roasting. If possible, chill the refrigerator overnight.If you slice the meat on a cutting board, the board will get really oily, so open up a milk carton to use as a cutting board. You can just throw the carton out when you're done and save yourself some time.Make flavored eggs in the leftover sauce. They'll be delicious. For 1 pork block. Recipe by Hamumaki

Everyone in our house loves dishes that use chunks of pork. I'm thinking of delicious ways to eat it every day.As it tends to dry out, I came up with this method of keeping it juicy.The microwave-safe container I used has a diameter of 20 cm and is 10 cm deep, with a lid.Things get really hot in the microwave and you can burn yourself, so please be careful!Thigh meat is light, while shoulder roast is a bit rich.I use thick cuts to really appreciate the softness. Recipe by Stylish Mama

This is a pan steamed dish, one of my favorite cooking methods! I tried steaming a block of pork.Soup stock granules are salty, so you don't need salt and pepper, but please add some to taste. For 2 servings. Recipe by HaradaKiTN

This roast can be served as a mains with apples and potatoes or can be eaten with a salad mix for a light lunch

My family usually makes boiled pork, but I modified the recipe to make roast pork. Since the pork is only simmered for a short time, it remains tender. You can replace the sugar with a little honey if you'd prefer. You can use pork that's already tied in a net as it is if that's easier than binding it yourself. This recipe will be easier if you unbind the meat just before marinating.For Step 1, please simmer the pork with the lid on and use as thick a pan as possible. For Step 2, it's OK if the juices aren't completely cooled, but please let it sit for at least 3 hours. By letting the meat sit until it has cooled, you get more flavor.When you are marinating the meat in Step 2, remove the air from the bag and tightly seal it shut. Recipe by Yuuyuu0221

I have small children, so I wanted to make a chunky pork stew that was quick and easy to make (^^;)You can just leave it alone (●´∀｀●) Recipe by Soukuu-kun mama

I made this with a 350 g block of pork loin. If you want a rich, juicy cut, go with pork belly, and if you're counting calories, go with pork thigh.If you leave the sauce together with the meat, I get the feeling it will get a little tough, so it's probably better to put the sauce on just before eating.I wanted a crispy brown finish on the meat, so before cooking it through, I sautéed it in a pan without oil. For prepares 350 g of meat. Recipe by sweetpia

This is how we make roast beef in our family. The recipes I learned from my mother involve cooking the beef in an oven, or in a wok with vegetables, but I prefer to cook it in a microwave and flavor it simply. I use balsamic vinegar as the sauce. I created this original recipe in order to take in more vinegar, which is good for your skin and helps revive your strength during the hot summer months.If you pre-season the beef with olive oil and honey and let the meat come to room temperature, it will cook without any problems, taste great and be tender too.You can use black vinegar (kurosu) or grain vinegar instead of the balsamic vinegar.If you use herb salt or Krazy Salt as part of the B. ingredients, the meat will be even more delicious. Recipe by food town

I've been trying all kinds of recipes using homemade shio-koji. Shio-koji brings out the natural umami in food, so I tried making a simple 'roast' pork with it. It was more delicious than I imagined, so I think I'n becoming an even bigger shio-koji fan now. Even the fat is amazingly tasty. This is dangerous since I keep overeating!Make sure to brown the surface of the pork belly block all over first. Then cook the meat while adjusting the heat level until the meat is cooked through and bounces back when you poke it, shaking the frying pan occasionally and turning the meat. If you cut through it and you're not sure it's cooked through, fry the slices in a pan or microwave briefly. I marinated the meat in shio-koji for 5 days this time. For 3 to 4 servings. Recipe by kukko mama