Pork blocks were on sale so I made simmered pork in a pressure cooker.I didn't tie the pork with twine, parboil, marinate, or brown it beforehand. I did none of those things, and I still got tender, delicious simmered pork with no problems.Please adjust the simmering time depending on your pressure cooker! I use a brand called Katsuryoku-gama from Asahi Kasei. Recipe by Youkorin

I used a 2.5 liter pressure cooker. Storebought char siu pork has preservatives that I worry about, so I make my own instead. I poach the meat in sake to prevent it from becoming tough, and use as little soy sauce as possible in the seeping sauce.Brown the meat to seal in the juices.If you poke the meat several times with a skewer before putting in the bag, the sauce flavors will penetrate well.The flavors will blend easily if you put the bag with the meat in a bowl and turn it over occasionally. Recipe by Kichiri-monja

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

This is a hearty dish for guys. I made it when my husband exclaimed, "I want to eat meat!!" It takes a while to make, but you just have to keep it on the heat, so you can make this while cooking other dishes. It is a miraculous simmered pork belly, which will soon be gone in no time.The meat will shrink while simmering, so it would be better to cut the meat slightly big. Recipe by Mogutan1022

This dish is often requested no matter how many times I make it.This turns out really tender, so it is easy for elderly people to eat as well; when I have lots of people coming over, I make this in an iron pot.The meat is of course delicious, but the eggs that absorb the broth is superb.The excess grease is cooked out by thoroughly cooking the meat.This will produce surprisingly tender stewed meat chunks by pressure cooking it twice.When opening the lid, please make sure that the pressure has dissipated.The traits of each pressure cooker is different, so please be careful. Recipe by sachie mama

I had chicken, brussel sprouts, and canned tomatoes at home, I so made this recipe.Use any kind of vegetables you have at home. I add 30 ml of water, but you do not have to add water if you don't want it watery. For 4 servings. Recipe by Lucchy-u^ ^u

Store-bought char siu pork can be dry or hard, or too salty. This is the delicious homemade char siu we make all the time.To store this for some time, stop at Step 4. Heat it up, container and all, in the microwave just before eating. Recipe by TOMOTOMO

I wanted to have some delicious simmered pork belly, so I made this.If you stir fry the pork in plenty of oil, the fat will come off easier.I also have a blog post about this recipe (Japanese): http://ameblo.jp/cooking-s-papa/entry-11645133507.html For 5 servings. Recipe by Cooking S Papa

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 simple stewed pork chunk recipe that you can make in 15 minutes using a pressure cooker.The flavor doesn't soak in so well since it is made quickly, so I tweaked the flavoring. This is seasoned so that kids can eat it easily too! Recipe by TOMOTOMO

This is a standard recipe in our home that I learned from my mother.You can use any type of miso you would like, white miso, red miso, or a blend. It doesn't matter. Recipe by Yuuyuu0221

This is a pork version of a simmered soft chicken wing recipe I posted.If you use aluminum foil with a few holes, it can remove the scum and also works as a simple otoshibuta (drop-lid). Recipe by bvivid