Japanese country-style pork and potatoes

6 Servings

Ingredients

Quantity Ingredient
8 Green onions (including tops)
1 tablespoon Salad oil
1½ pounds Lean boneless pork shoulder, trimmed of fat and cut into 1/2-inch cubes
1 large Onion, sliced
¼ cup Reduced-sodium soy sauce
⅔ cup Sake or dry vermouth
½ cup Water
½ cup Mirin (sweet rice wine) or cream sherry
1½ pounds Red thin-skinned potatoes, unpeeled, cut into 1/4-inch thick slices
¼ teaspoon Pepper
2 teaspoons Sugar

Directions

Trim roots and any wilted ends from green onions. The cut onions into 1-inch lengths, keeping green and white parts separate; set aside.

Heat oil in a 5- to 6-quart pan over medium-high heat. Add half the pork; cook, stirring, until well browned (about 10 minutes). Remove from pan and keep warm. Repeat with remaining pork.

Discard all but 1 tb drippings from pan. Add sliced onion to pan and cook, strring occasionally until soft (about 7 minutes). Return pork to pan and add soy, sake, water, and mirin. Bring to a boil; then reduce heat, cover, and simmer for 25 minutes. Add potatoes, white part of green onions, pepper, and sugar. Return to a boil; then reduce heat, cover, and simmer until pork and potatoes are tender when pierced (about 25 minutes). Garnish with tops of green onions.

Per serving: 378 calories (29% fat, 42% carbohydrates, 29% protein), 11g total fat, 3g saturated fat, 76mg cholesterol, 36g carbohydrates, 26 g protein, 499 mg sodium

Source: "Low Cholesterol Cookbook" Posted to MC-Recipe Digest V1 #383 by Lisa Clarke <lisa@...> on Jan 21, 97.

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