I made a delicious dessert with lightly heated kiwi and balsamic vinegar so I tried using it as a sauce for sautéed pork.Kiwi has plenty of vitamins C and E, dietary fiber and calcium. It is said that eating meat or fish with kiwi facilitates digestion due to the protein-breaking enzymes in kiwi. Recipe by Banbi

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

Pork spicy sauce

I made this recipe to enter into a contest sponsored by a maker of malt whiskey. It's a festive dish that you can make with any kind of meat.Chopped pork is used in this recipe so it cooks very quickly. Please cook it until it's crispy.Use whatever vegetables you like.I made the aromatic sauce very simple. It's delicious on tofu too. For 4 servings. Recipe by Youtank

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

This is a dish I make often when I'm busy and don't have much time to cook. It's a life-saver in our house.There's really no need to measure out the ingredients, since the flavor doesn't change that much if you vary the amount. Just eyeball things and you'll be fine!The sourness varies depending on how long you cook the pork after you add the ponzu sauce, so if you don't like sour food, cook it for a bit longer. Recipe by yamita

I usually make a lot like when I'm making hayashi rice, and then eat it the next day too.-I used thinly sliced shoulder roast this time.-Step 8: Be careful not to let it simmer for too long.-Step 9: If the saltiness is just right, then just season with pepper.-There will be less liquid in the leftovers, so it's better to heat it up in the microwave than on the stove. Recipe by putimiko

I love shio-buta (salt-cured pork), but adjusting the amount of salt is difficult. So I tried using nam pla for the marinade, and it went very well and the result was delicious.After marinating (or abandoning it?) for a week, it became really nice.It starts to mature after 3 days, so please let it marinate for at least that long.Please adjust the cooking time and temperature depending on your oven.I used the "two-way heat" setting on my oven, which doesn't require preheating. For about 10 slices. Recipe by Nekoyanagi shouten

Pork chops are one of my favourite foods, and I'm always on the search for new ways to prepare them. For this dish, tangy mustard was used to give the sauce some bite, while fried apples add some sweetness and texture.

A delicious pork sauce.

This recipe is a variation of "Easy Ponzu Sauté with Pork and Celery"I used thinly sliced pork belly. I recommend this as they cook easily and will come out tender.To get the most out of the ponzu, it's best to add it after stopping the heat, but it's up to you.If making this for a bento, serve the ponzu in a separate container. Adding it right before you eat will also prevent leaking in your lunchbox. Recipe by Misuke mama chan