Pork belly shigure-ni. I used an otoshibuta (drop lid) to ensure the flavors soaked in thoroughly.

Today, I made pork shigure-ni. I used a drop lid to ensure the flavors were thoroughly absorbed.

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The finished dish was delicious, with a sweet and savory taste and a fragrant hint of ginger. The onions retained some of their shape, but their flavor wasn’t discernible.

Japanese link: Pork Belly Shigure-ni Recipe

Pork Belly Shigure-ni Recipe (Ingredients)
Pork Belly Shigure-ni Recipe (Instructions)

Pork Belly Shigure-ni Recipe (Ingredients)

#	Ingredients	Grams (g)	Calories (kcal)	Price (yen)
1	Pork Belly	1000	3860	¥1,000
2	Water	100	0	¥0
3	Onion	400	148	¥100
4	Sugar	100	387	¥30
5	Soy Sauce	100	71	¥47
6	Sake	100	80	¥44
7	Mirin	50	133	¥32
8	Dried Ginger	1	4	¥12
	(Total)	1851g	4683kcal	¥1,265

Calories and prices are approximate values.

Pork Belly Shigure-ni Recipe (Instructions)

・I put pork and roughly chopped onions into a pot.

・Next, I added 100g water, 100g sugar, 100g soy sauce, 100g sake, 50g mirin, and 1g ginger.

・While cooking over high heat, I mixed the pork and onions until they were ready for a drop lid.

・I placed a drop lid on top and simmered for about 1 hour over low heat. I didn’t stir much, so the ingredients largely kept their shape.

・The finished dish was delicious, with a sweet and savory taste and a fragrant hint of ginger. The onions retained some of their shape, but their flavor wasn’t discernible.