I came up with this easy side dish recipe using things I already had in the refrigerator that still didn't look like I was cutting corners.- Adjust the heating time depending on your microwave.- This tasty when cooked until crispy. Cook to your desired texture. For a crispy finish, wipe the oil that comes out of the pork as you cook it. Recipe by Mokobu- mama

I was thinking about making ginger pork saute but then inspiration hit me ...I should make meat wraps!! These are my new favorites You can make them with whatever leftovers you have in the refrigerator ( ˇ ￩)If you sprinkle the flour on right before cooking, the rolls will brown nicely. Some fat will come out of the pork; soaking it up with a paper towel will keep it from being too oily. When eating these as snacks to accompany alcohol, cooking them with garlic will make them even better.If you're making these for kids, add some cheese - they will love it. Recipe by NaoMama

There are many varieties of meat wraps, but I thought the red from the carrots and the white from the hanpen fish cakes would look pretty together.Dusting the meat with flour makes it easier to stick. Recipe by Cherry mama49

I wanted to make a cute bento dish, and came up with this. I tried making it with thinly pounded chicken, but it has a nicer shape and a more tender texture with pork belly. The flavour of the soy sauce soaked plum is absorbed by the meat and makes it delicious.If you fry it too much, the shiso leaves will lose its freshness and green colour, so be careful Pork belly is thin, so it doesn't take that long to fry.It's also nice wrapped with cheese, mentaiko and nori instead of shiso and uemboshi. Recipe by ramutomato

I came up with this recipe when I was figuring out a pork dish to pack in bentos!Also tastes good with different fillings like green onions, kimchi, and spinach. Please try wrapping all sorts of ingredients☆I'm sure this dish will be the star of your bentos♪ Recipe by Anpinku

I received lots of pork as a gift.If you wrap the meat up this way, it's much faster than making individual wraps and it actually looks nicer too. The flour that's sifted on secures the meat wrap and keeps it from unraveling. For 2 servings. Recipe by Blue-Island

When Chinese cabbage is in season, it's very cheap.If you can let this rest overnight, the Chinese cabbage will become a lot sweeter. Recipe by Mamakura

Based this on a Chinese pancake wrap called jianbing, it gave me some good ideas, you can use whatever you want in this, so this recipe is just what I used at the time of posting this recipe. Enjoy! Also, I used a rather large frying pan to make this so you can use a smaller pan to make more smaller ones or just make 2 biggons!

I'm always rushing in the mornings when I'm preparing our lunchboxes, but I didn't want to depend on frozen food! That's how I came up with this recipe. It's colorful and pleasing to the eye. It turned out to be a life-saver recipe. Go one step further and deep-fry these rolls for a change.The key is to add a few drops of soy sauce into the umeboshi. It adds flavor to the meat. Just add a few drops, or else it'll become too salty.The microwave time is an approximate. It depends on the microwave, so watch the meat and adjust the time. For 2 servings. Recipe by ramutomato

I decided that I wanted to come up with a recipe with a different from usual texture that would be crispy, plump, and taste delicious all at the same time.In order for the pork to be able to completely cover the filling, make them into thin shapes (about 6cm)You can enjoy the texture of these skewers. Make sure to fry the pork until crispy. For 5 skewers. Recipe by Kantan tenuki mama

I came up with this recipe that only requires microwaving.I'm using Chinese cabbage leaves that were already cut in half.Please adjust the amount of mentsuyu and water according to your liking. For 4 servings. Recipe by EnjoyKitchen

I thought even my kids would be able to eat the slightly bitter broccolini if it's wrapped in pork.To prevent the meat from breaking apart, roll each in the pan a little at a time, until the entire surface has browned. Recipe by nyajirou