Simmered Pork Cutlet

This is a standard recipe in our home.Step 2: If making this for a bento, don't add onions.You can use less eggs if you want (basic katsudon uses 3-4 eggs for 2 servings).It will be even easier to make if you use mentsuyu.Adjust the amount of soy sauce and sugar to suit your tastes. Recipe by Yuuyuu0221

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 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

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

If you're craving spicy food, how about a spicy pork cutlet?When I'm stressed out at work, I sometimes make this. it makes me released haha.

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

I wanted to perfect my husband's favorite dish, and I settled on this.Coating the patty in panko will make it crunchier (If you don't use fresh panko, it won't be crispier).Use fresh panko to bind the batter mixture. Make sure to knead the batter well!! Recipe by Shibacchi

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

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

I made this so that we could eat more pork to build stamina and ward off colds.By making cuts in the meat in Step 1 and tenderizing it in Step 2, you'll prevent it from curling up while cooking.Make sure to cook the pork through properly.In Step 7, leave some of the fat in the pan for the sauce. For 2 servings. Recipe by Kumahachi

My sister-in-law taught me this recipe.I've been making this for more than a decade now, since it's so easy and delicious.You can make this with pork belly or thigh, but I recommend using shoulder loin for best results.Don't mistake back loin with shoulder loin!Eat it on the day you make it! For 3 to 4 servings. Recipe by Country maam

I used to make these cutlet sticks with beef, but it turned out so tasty and cheap when I used pork chunks! It's now a standard dish in our family.The meat may fall apart when dredging, so make sure to squeeze them well.Go ahead and use bamboo skewers that were bought at ¥100 shops. Recipe by Minapon