The meltingly soft simmered pork belly is sublime! Enjoy with soft-boiled simmered eggs!If you steam the pork belly slowly in a steamer, it will become meltingly soft.The pork belly falls apart easily, so the key is to treat it gently with your tongs and spatula.If you use a pressure cooker you can shorten the cooking time. If using a pressure cooker, instead of simmering the pork for 3 hours, simmer for 15 minutes and then just leave as-is to cool in the simmering liquid. For 5 servings. Recipe by Cooking S Papa

You can easily buy ready to cook Ramen. You can also buy Ramen sauce by the bottle at Japanese section. But it is not easy to buy Japanese Chashu to complete the bowl of Ramen at home. I will share me recipe here. Hope you will enjoy making your own Chashu.

I made this because I had some at a Chinese Restaurant and it was delicious.It tastes better to make 1 serving at a time if possible. Recipe by Cooking S Papa

I tried adding a Chinese flavors to a miso-seasoned eggplant dish.If deep-frying the vegetables is too much work, you can fry them in a frying pan using a somewhat large amount of oil.If you are not deep-frying, soak the eggplant in water for 10 minutes to get rid of any astringency. Recipe by Cooking S Papa

Leeks and Capsicum is very delicious combination to stir fry meat especially pork belly or roasted BBQ pork. This dish should be sweet and little salt.

Begin by slowly simmering the pork at a low temperature to tenderize it. Letting it sit overnight allows the flavors to deeply penetrate the meat, resulting in a simple yet delicious chashu.I'd like to use pork shoulder but you can use this recipe insted of Pork belly. #japanesefood #CA2025

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

●The stimulating spiciness of the Sichuan pepper is delicious.●You can use the water from Steps 3-4 in various dishes. I made egg soup this time.●Don't mix the doubanjiang with the sauce ingredients. It will become more fragrant and savory if it's added first and cooked in the oil.●Cut the meat in hearty 5-10mm slices.●If you leave the meat in the pot to cool, it will be nice and juicy.●Please cook on high heat for a short time. Recipe by Cooking S Papa

This stewed pork is very soft and good as a topping for ramen noodles.Refer to this recipe for roast char siu. For 5 servings. Recipe by Cooking S Papa

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

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!

My family loves simmered pork belly. After a lot of experimentation, I got to this method for making light tasting pork belly that elderly people can enjoy too. This is now our standard recipe. It takes some time, but the leftover simmering liquid can be used to cook vegetables the next day (see hints) so it's worth all the effort.If you like this to be richer and fattier, reserve about a cup of the parboiling liquid in step 4 and add to the final simmering liquid (reduce the amount of fresh water to 2 cups.)There's enough simmering liquid to cook 1 kg of pork belly, so you can reduce it if you like, but if you make it with this amount, you can simmer parboiled daikon radish or potatoes in the leftover liquid the next day, which are delicious. So even if you use a lot of ingredients, it doesn't go to waste! For 4 servings (500 g). Recipe by Chakore-to