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 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

This is a dish that I've been making at home for years. Because the ingredients are boiled after cooking in sesame oil, they are left with a rich and delicious flavour. Here is another recipe for "Simmered Daikon Radish & Tebasaki Chicken Wings".During Step 1, the daikon radish will be hot when it comes out of the microwave so please be careful. Please adjust the amount of soy sauce and sugar used to your taste.I used 1/3 of a daikon radish. If you're making this recipe for 4 people adjust the amounts to: 1/2 daikon radish (800 g), water 400 ml, soy sauce 3 tablespoons, cooking sake 2-3 tablespoons, mirin 2 tablespoons, and sugar 1-2 tablespoons.Shredded white leek also works well in this recipe. 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

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 don't know why but my mother always made simmered deep-fried cutlet with cabbage rather than onion, which is quite unusual. It's good with onion, but why not give cabbage a try? It is really nice.You can use pork loin too. I like the egg soft-set and fluffy. Don't cook the egg for too long. Recipe by Bananazakuro

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 love green leafy veggies like komatsuna with atsuage (or aburaage), so I make this often. I thought that if I added meat, it would make a hearty side dish.Taste it, and add a little salt if necessary. Recipe by Raby

Simmered pork belly cubes can get tough if you cut corners, so I came up with this easy recipe. My husband loves this so I make it at least once a month.Make sure to use pork belly. For 2-3 servings. Recipe by mi0921

Simmered pork belly made easily in a pressure cooker.By adding a little vinegar, the pork will become tender and the cloying quality of the fat will be lessened. Cook under pressure to start to make the meat and vegetables tender quickly, then finish by simmering uncovered, for a concentrated rich flavor. You can also simmer it with carrots or potatoes. For 4 servings. Recipe by LaLaHappy1

I wanted a simple recipe to cook simmered pork that's soft and well-flavored.Please adjust the amount of seasoning to your liking. Recipe by umemodoki

I had a 10 cm slab of pork belly sleeping in my freezer, so I simmered it with daikon radish.I wanted to eat big chunks of daikon radish, so that's why they are big.Peel the daikon radish. You can use the thick peels of daikon that you slice off in delicious kinpira. You drizzle with soy sauce at the end for the finishing touch, so I've added it sparingly at the beginning. Taste and adjust as needed. The flavors will become concentrated when the liquid is reduced, so be careful. For 2 servings. Recipe by Totoro's kitchen