I wanted to try making this simply, without using a pot.Could it develop a deep marinated flavor, like with chicken kara-age?Microwaving it seemed like a good way to quickly heat it to the center.These are the ideas that lead to me trying this.At first the flavor was too weak, or I marinated too much which made it salty.This is what I came up with through trial and error.I used　pork loin for the pork block. It gives you a roast beef-like texture. If you like a softer feel I recommend pork belly. It's delicious as-is, but it's also great with friend rice. If you like a lighter flavor, then marinate for only 1 day. Recipe by Mihono kitchen

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 also a good recipe if you want to use any left over pork. Won't be as flavourful because you wont be marinading it but it'll still be good if you cook it using all the ingredients.

Done in the style of cuban pernil, this recipe takes a long time, but yields fantastic fall apart roast with loads of flavor. I recommend serving this with pinto beans simmered in ham stock and rosemary on the stove while this roasts in the oven. The other wonderful part about this recipe, is all the roasted pork fat collects at the bottom and you can jar and store that for cooking beans, etc later.

Wanted to try somethin with some tenderloins I had in my freezer and just kinda threw this all together and I will never make tenderloins another way again!! So very good!! And is it ever JUICY!!!!

We got a lot of eggplants as a gift, so I made this.Since the flavors will be absorbed by the eggplants while they are microwaved, make sure to mix the flavoring ingredients together well before pouring it over. Recipe by Yu-ko

that could be awesome !

Pork cutlets marinated in shio-koji are delicious, so I wondered if I could make roast pork in that way too. I tried adding all kinds of things besides garlic to the shio-koji, like gochujang or ginger, but just garlic tasted the best.Please use the roasting time as a guideline. It will differ depending on your own and the size of the meat.When the meat has finished roasting, don't cut into it until it has rested; otherwise, the juices will just run out. Recipe by La Land

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

My bf loved this out of all the dishes I had cooked for him. Recipe by ochikeron

This is a recipe I created for my husband who isn't good a cooking, could prepare/I used 2x concentrate mentsuyu. Adjust to taste.Cooking time varies by microwave.Be careful when you take it out from the microwave as it's really hot! Recipe by Stylish Mama