Pork Shigureni may not be as popular as beef, but it is as tasty as Beef Shigureni, I think. The way you cut the meat changes the texture as well. Although you can use thinly sliced meat if you want, here I cut pork into thin strips. It is chunkier and gives a more substantial feel to the meat.
I also added ground sesame and that gives this dish a deeper and nuttier flavor, but you can do without. You can put Pork Shigureni in your Onigiri (or see our Onigiri with Beef Shigureni Recipe) , or simply over your steamed rice. This strongly seasoned pork can be kept in the fridge up to a week. It is a great make-ahead dish. Try it!
Pork Shigureni with Sesame
Slow cooked ginger soy pork, a tasty accompaniment with steamed rice or Onigiri rice ball
Ingredients
- 1 lb pork
- 1 oz ginger root
- 1 cup water
- 4 Tbsp soy sauce
- 3 Tbsp sugar
- 1 Tbsp Sake
- 1 Tbsp Mirin
- 1 Tbsp ground sesame seeds
- sesame seeds
Instructions
- Cut pork into 2″ long thin strips and cut ginger root into 2″ long thin slices.
- Heat water in a pot and add cut ginger, soy sauce, sugar, Sake, and Mirin. When the water boils, add pork and stir so the pork doesn’t bunch up. Let it boil and skim fat well.
- Cook covered for 20-30 minutes. Uncover and continue to cook until liquid is almost all gone.
- Remove from heat and stir in ground sesame. Sprinkle with some sesame seeds before serving.
13 Comments
Wonderful recipe!
May I know which cut of meat did you use for the pork?
This looks amazingly tasty!
Priscilla,
whatever will work depending on your taste.
I just came across this site, and I am so excited to start trying some of these recipes. Thank you for creating this!
Chris,
you’re welcome!
Dear Noriko, I absolutely love your website and it is very helpful to us wanna-be-japanese home cooks! I notice a liberal use of sugar and I wonder if thus is typically Japanese (as it should not be) or the recipe is altered to the Western taste? Also, are there any ingredients you generally avoid in pregnancy? Thank you for sharing these great recipes. Greetings from Serbia!
Daniela,
you can adjust the amount of sugar of course to your liking. In some Japanese dishes have a lot of sugar indeed. You may want to avoid raw fish and fish that may contain high level of mercury when you’re pregnant.
I am so excited about this site! My husband and I have been missing Japanese cooking from home and I didn’t have any of the recipes from his obachan. I am trying my second recipe from here tonight 🙂
Kendal,
hope you liked it!
Another awesome recipe. Made this last night for dinner, I’m slowly introducing my husband to Japanese food and he loved it. I served it with steamed rice (of course), your Cucumber and Wakame Sunomo, Chawanmushi and Hourensou No Gamaae (my personal favorite). Thanks for helping me to look like a rock star in the kitchen. 😀
Karen,
Wow! You eat better than I do!
I recently lost my job so I’m at home all the time and my husband is Japanese and your recipes make it fun to stay home LOL. Plus very easy and my husband is surprised when he comes home from work.thank you
Ernesto,
Enjoy your break and cooking Japanese food!