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

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

I wanted to eat a chunky pork stew that was different from the usual.Chunky pork stew is great when accompanied with komatsuna or spinach. If stir-frying komatsuna, cook in olive oil with garlic, sake, oyster sauce, chicken soup stock granules, and olive oil. You can use the boiled water to make a soup for ramen to accompany the chunky pork stew. Recipe by Mikidon mama

Simmered pork belly cubes can get tough if you cut corners, so I came up with this easy recipe. My husband loves this so I make it at least once a month.Make sure to use pork belly. For 2-3 servings. Recipe by mi0921

I wanted to change up my usual stewed pork chunks, so I added awamori and brown sugar. The sweetness of the brown sugar can't be described in words, it's just delicious.This turns out refreshing by cooking out the grease in the beginning. It takes time and effort, but it will turn into tender stewed pork chunks.The awamori makes the meat tender, and seems to do the job of getting rid of the odor. Recipe by Ruitan

This recipe makes not only the fat, but also the meat part tender and moist. I'm still experimenting to make more delicious kakuni.Simmer slowly - this is the key.Parboiling and cooling down the meat after simmering keeps it moist. Recipe by La Land

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

I have always eaten this Japanese recipe. Please use delicious domestically-produced pork for events or for dinner guests.Make sure to cleanly wipe remaining grease. Add water in the sauce in Step 5 if there is not enough broth.500 g x 2 bottles produces this broth. Recipe by Daimajo

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

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

I often buy a block of pork belly, so I wanted to cook it in a different way from the usual simmered pork belly (buta no kakuni).By letting the pork cool down completely after it's cooked, the flavors penetrate well and it becomes more tasty.If you can't spare the time to let it cool, put the cooking sauce into a small pan and reduce it over high heat and pour it over the pork when you serve. Recipe by Punopuno