Japanese Pork Rice Bowl or Butadon is another quick and easy recipe great for a weeknight. Similar to the Japanese Beef Bowl (Gyudon) and Japanese Chicken Bowl (Oyakodon), but this rice bowl is made of pork instead. Pork belly or pork shoulder is much preferred because it's a fattier meat and yields a more moist texture and flavor. If you want leaner meat for a heart-healthy diet, try using pork sirloin which is drier and tougher. Since it's drier, you will need to use slightly more cooking oil or use some water to cook the yellow onion.This dish tastes more refreshing with some shredded veggies such as cabbage, lettuce, or kale, and sprinkle some shredded green onion and Japanese seven flavor chili power which will greatly enhance the flavor. Try it and see for yourself!

Creamy taro absorbs the flavors from the pork belly, making it a delicious autumn side dish.The origin of this recipeThe idea came from thinking, 'Taro and pork obviously go well together. Using pork slices is more convenient than a whole piece.'

My husband is from Hokkaido. When his parents came for a visit, we wanted to serve them pork donburi rice bowls, but we were out of our favorite Tokachi pork donburi rice bowl sauce! So, we made it from ingredients we had on hand. The sweet and salty sauce turned out delicious and we were totally satisfied.There are many restaurants that use thick pork loin, so it's okay to use that instead. I prefer the juiciness of thinly sliced pork belly. When adding the pork to the sauce, stir lightly while it simmers to keep the pork tender; if the heat is too strong, the pork will become tough. Add as much onion as you like. Recipe by Hachan mama

It's my mother's special dish!How to boil the eggs: Put enough water to cover the eggs in a saucepan and turn on the heat. When it comes to a boil, turn the heat off and leave it for 30 minutes. This will save gas and reduce your gas bill... Recipe by Tocchi-myamya

Just rolling up the meat with eggplant was nothing new, so I tried layering it, and adding chikuwa to increase the volume.You could use a different cut of pork, if you're worried about the amount of fat in pork belly. Recipe by Mie1016

I made the usual simmered pork belly cubes (buta no kakuni) with Shinshuu miso from the region I'm from. I used pork from Shinshuu Miyuki pigs.Regarding the squid rolls that I put into the bento - in landlocked Nagano prefecture (formerly the Shinshuu region) we have something called "shio maru ika", which is salt-cured squid. It's a regional speciality that we've had since the olden days, when we couldn't get fresh seafood. The usual way to eat it is to chop it up and mix it with other things.Combine the flavoring ingredients beforehand in a bowl. This makes it easier to work, and the flavors will be right too.By simmering the ingredients with the lid off after cooking them under pressure, the flavors will be distributed evenly. Recipe by Peni-da

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

Recommended by a Japanese friend of the Fish Paste Couple, I tried this recipe and it turned out really delicious and simple! I also recommend it to everyone. Note: Japanese recipes tend to be on the sweeter side, so feel free to reduce the sugar if you prefer.

I always use this method when I make nikujaga with pork.-By browning the pork belly before boiling it, you can seal in its umami. In addition, excess fat melts off, so it's lighter in flavor and healthier too.-If too much fat comes out of the pork belly pieces, wipe some of it before Step 4 with paper towels. Recipe by Gabipo

Pressure cookers are heavy seem difficult to use, but I wanted to make tender, sauce-rich pork belly cubes, so I tried making them in my rice cooker.You can set the timer so that they're ready at dinner time, so it's easy! But you do have to warm up precooked rice in the microwave to eat with the pork.The meat will shrink quite a bit while cooking.To prevent the meat from falling apart and to minimize shrinkage, brown the surface of the pork belly block first before cutting it into cubes.I cut the block into 8 pieces in the photos, but 6 pieces may be better. For 4 servings. Recipe by Shijimi24

This is really tender! Foolproof too! I love stewed pork belly, and this is a recipe I came up with over 10 years.Letting it sit for a long time after turning off the heat will allow the flavors to soak in, so I make this the night before, preparing it after I rinse the rice for dinner. Parboil the pork in water with about 3 tablespoons of rice if you do not have rice rinsing water. Recipe by nao2008