13In Pork/ Side Dish
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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!
Print Recipe
5 from 1 vote
Pork Shigureni with Sesame
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Appetizer, Main Course, Side Dish
Cuisine: Japanese
Keyword: pork
Servings: 4 servings
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Ingredients
US Customary – Metric
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.
Porkpork shigurenishigureni
September 5, 2013 By Noriko
About Noriko
Noriko was born and grew up in Osaka, Japan. She has lived in Southern California since 1994. Noriko went to San Diego Culinary Institute, studying baking and pastries with Master Pastry Chef Bo Friberg. She has worked in several commercial kitchens as a pastry cook. She is married with one child and one budgie, and is now a stay-home mom enjoying cooking both Japanese and American food for her family.
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Previous PostNext Post
Jayne
September 29, 2013 at 11:38 pm
Wonderful recipe!
Priscilla
January 20, 2014 at 10:01 pm
May I know which cut of meat did you use for the pork?
This looks amazingly tasty!
Noriko
February 1, 2014 at 11:46 am
Priscilla,
whatever will work depending on your taste.
Chris
June 7, 2014 at 9:12 am
I just came across this site, and I am so excited to start trying some of these recipes. Thank you for creating this!
Noriko
September 14, 2014 at 2:58 pm
Chris,
you’re welcome!
Daniela
August 26, 2014 at 9:26 am
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!
Noriko
September 8, 2014 at 9:18 pm
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.
Kendal
January 10, 2016 at 3:49 pm
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 🙂
Noriko
January 11, 2016 at 11:18 pm
Kendal,
hope you liked it!
Karen
January 11, 2016 at 6:22 am
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. 😀
Noriko
January 11, 2016 at 11:21 pm
Karen,
Wow! You eat better than I do!
Ernesto
February 2, 2016 at 5:13 pm
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
Noriko
February 5, 2016 at 1:16 pm
Ernesto,
Enjoy your break and cooking Japanese food!
