I created this recipe when I was at my mother's house and short on ingredients. I used a pre-marinated pork loin that had been flavored with applewood smoke. It came out quite good, with no leftovers.

Originally I made this with potatoes I substituted cauliflower to cut back on carbs a nice autumn dish!

I decided to roast it simply because it takes a long time to simmer.Use the juice of the grated onion as well. You need about 1/4 of an onion. I've indicated the amount in tablespoons to make it easier.The roasting time differs depending on the thickness of the meat. Turn it over when it's lightly browned on one side, and watch it so that it cooks through thoroughly. Recipe by Mirunesan

This is what I made for my fiancée today. The pork bellies should be slightly charred around the edges and the fat crispy.

I wanted to eat some pork with apple sauce.I think kogyoku apples work the best for this, but if you use a sweeter apple, adjust the honey or sugar accordingly. If you want the apples to be soft, cook for a bit longer. Recipe by Konan7

Served with rice and steam veggies

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

I adapted a recipe from a chef that I became friendly with via my blog, and changed it just a bit for cooking at home.This is a very popular dish in our house since we always have many people around for dinner. Everyone really loves it, so I decided to post the recipe.* I've written out a lot of directions, but it's actually very easy.* It's best to find the right cooking time, but since it's marinated in the grated apple, the pork will turn out very nicely even if you're not too diligent.* Make sure to do Step 20. Recipe by *ai*

I didn't use measurements so these are just rough estimates so use however much you want of each ingredient.

I loved it and so did everyone in my family

I had a lot of fat burdock roots, so I tried cutting them up into chunky pieces and simmering them. Burdock root that's been simmered for more than 40 minutes is tender and delicious. This dish is great to eat with rice.Happo-jiru is a very popular all purpose soy sauce in Aomori prefecture.The burdock root is a lot tastier if you cut it into chunky pieces rather than slicing it thinly! Simmer well with a lid on until the burdock root is tender. Let the umami-rich sauce penetrate all the ingredients!This is also delicious with maitake mushrooms, bamboo shoots, grilled tofu or sweet or regular potatoes! For 5 servings. Recipe by Nanohana uchan

Another easy, throw together recipe that fills the house with such great aromas as it cooks. I like doing this in the pressure cooker as we can't wait to dig in. Quick prep the night before and dinner couldn't be easier or tastier.