My husband likes this sort of simple cooking... so I made this per his request!If you want this dish to be really hearty, use a fatty cut of pork like pork belly. You can omit the vegetables if you like, but it's a heartier dish with them! For 2 servings. Recipe by John Lee Cooker

This recipe is a bit hit right now at my workplace. For a long time I thought "How can such a simple recipe be so good?" But when I tried it out I was amazed. "What? No...it tastes nostalgic, but really new at the same time!!" Please try it for yourself...you'll be surprised too!Make the onion and ponzu sauce sauce before stir frying the other ingredients, so that it can rest and marinate while you cook.You can use whatever pork cut you like. I used coarsely chopped thinly sliced pork this time. It's cheap!Don't add any extra ingredients. Just try making it as described! It will surprise you! Recipe by MarkH

I really love fried chicken topped with onion and sweet and sour sauce. So, I tried a pork version.I think this sauce could be used in many dishes. It goes well with fried chicken and would give a deliciously mild taste to shredded vegetables. You can also use thinly sliced pork. Recipe by Raby

Our family loves leek-salt sauce with yakiniku (grill or griddle cooked meat) than soy sauce based sauce. The leek-salt sauce they serve at yakiniku restaurant we frequent is so delicious, and seemed easy to recreate, so I tried making it myself. It goes well with chicken karaage (deep fried chicken), so I tried it with thinly sliced pork that was on sale. I also recommend it with crispy chicken skin.I had a lot of oil so I deep fried the meat this time, but you could shallow fry in a frying pan instead. You can coat the meat with potato starch, but if you add rice flour it will be really crispy.The sauce is perfect with stir fried or grilled meats too! Recipe by Recoty

There are lots of sauce recipes, so I thought up a meat recipe that goes great with any dressing.This is delicious if you make it with the sauce in the recipe or top minced green onions (or chives) with store-bought ponzu sauce.Feel free to coordinate it with the meal you are planning that day.This is also delicious cold if you thoroughly drain the grease. For 2 servings. Recipe by Chiton

Pork belly blocks were on sale, so I tried serving it with my usual aromatic sauce with a bit of spiciness added.You can just let the pork simmer on its own, but check to make sure it's not poking out of the water to ensure it will be tender.Add hot water if needed. For 2 to 3 servings. Recipe by Chiton

This savory pork with oyster sauce is a classic home-cooked dish, passed down from my mom. It’s perfect served over rice, tossed with noodles, or used in a variety of other dishes—delicious, aromatic, and incredibly versatile. Make a batch and keep it in the fridge so you can enjoy a tasty meal anytime.

Pork Belly or any pork meat will do for this delicious and aromatic dish. The main aroma of this dish is to fry the dried squid that adds that special aroma to it.

Our family loves the flavor of bulgogi marinade, but 1) I didn't get an early enough start on dinner to marinate and 2) I didn't feel like dealing with the sticky, burnt caramelized mess of putting the marinade into a 400F oven with the thick cut chops...So I made this super easy sauce to go over the pan-seared, oven roasted pork chops, and it was a hit!If you prefer chicken breast or steak, you could do that as well, and it would be delicious.I served it with steamed jasmine rice and this slaw:https://cookpad.wasmer.app/us/recipes/1775722-firstborns-favorite-crunchy-soy-slawAnd this flavor combo always goes over well in our house.We like to balance out our protein consumption with other components, so two chops sliced up makes enough for four moderate servings.If you'd like to make the chops the centerpiece of the meal, you could easily double the recipe to make four much bigger meat servings.My daughters asked me to save the leftover sauce to eat with more steamed rice later. (It is pretty tasty!)

Large heads of Chinese cabbage can be quite a challenge to eat up! When we get tired of hot pots, I fry it with meat!It's made with sesame oil and chicken stock granules, and thickened to give a proper flavour. It's a dish that makes you want to eat more. You'll find yourself eating more than you think.Add the leaf part of the Chinese cabbage at the end as it cooks quickly.When more thickness is required, add more diluted katakuriko. If it's too thick, dilute with hot water.Happo-jiru is a multi-purpose soy sauce-based seasoning commonly used in Aomori Prefecture! If you can't get your hands on any, substitute it with ordinary soy sauce. Happo-jiru is so versatile, I highly recommend it for every household. Recipe by Nanohana uchan

This dish is so delicious, it's hard to resist and goes perfectly with rice. Inspired by Huyen le Tran, I made a few tweaks to the marinade. Week 3: pork belly, sweet potato leaves, papaya.

I served these grilled pork chops with sautéed vegetables and brown rice. The sweet and sour sauce is finger-licking good.