Japanese pork recipes
17 Japanese pork recipes, each written for this site and each saying what its method turns on.
- Chūkadon, sourced from Japan. A stir-fry thickened in its own wok liquid and tipped straight over rice. Pork, Shellfish.
- Gyoza, sourced from Japan. Dumplings fried, steamed and fried again in one pan, with a lacy skirt made from a flour slurry. Pork.
- Hamburg steak, sourced from Japan. A patty bound with milk-soaked panko, thrown between the hands and dimpled before it cooks. Pork, Beef, Fish, Egg.
- Hiyashi chūka, sourced from Japan. Noodles washed in iced water and dressed in a sharp cold sauce, with toppings in stripes. Pork, Fish, Egg.
- Hōtō, sourced from Japan. Unsalted flat noodles cooked in the miso broth itself, thickening it as they go. Pork, Fish.
- Kakuni, sourced from Japan. Pork belly boiled twice before it is braised, so the braise itself stays clear and sweet. Pork, Egg.
- Katsu curry, sourced from Japan. A plated dish about keeping the crust dry: sauce to one side, cutlet sliced at the last second. Pork.
- Kushikatsu, sourced from Japan. Small pieces on skewers in a batter rather than egg wash, with one dip of the shared sauce. Pork, Shellfish, Egg.
- Menchi katsu, sourced from Japan. A minced patty chilled hard before crumbing so it survives the oil, and fried from cold. Pork, Beef, Egg.
- Nikuman, sourced from Japan. A yeasted bun proved twice and steamed white, with the filling set firm by chilling. Pork.
- Okonomiyaki, sourced from Japan. A cabbage pancake bound by grated yam and dashi batter, pressed once and then never again. Pork, Fish, Egg.
- Rafute, sourced from Japan. Skin-on belly simmered in spirit and raw sugar until the skin itself is the thing you eat. Pork, Fish.
- Spam musubi, sourced from Japan. Glazed fried luncheon meat pressed onto rice in the tin it came out of. Pork.
- Tonjiru, sourced from Japan. Pork and roots fried in sesame oil first, simmered long, with the miso still added off the heat. Pork, Fish.
- Tonkatsu, sourced from Japan. A thick cutlet crumbed in panko and fried once at a steady heat, rested and cut across. Pork, Egg.
- Yaki udon, sourced from Japan. Thick udon fried in a soy and dashi seasoning rather than a sauce, and dried before it goes in. Pork, Fish.
- Yakisoba, sourced from Japan. Steamed wheat noodles loosened with water, not oil, and sauced only at the very end. Pork, Fish.
Or widen it
All Japanese recipes · Pork recipes from every country · All recipes