Japanese Country-Style Pork and Potatoes

Title:
Japanese Country-Style Pork and Potatoes

Yield:
6 Servings

Categories:
Japanese,
Low-cholest,
Pork,
Soups,
Try




Ingredients:





     8    Green onions (including


          -tops)


     1 tb Salad oil


 1 1/2 lb Lean boneless pork shoulder,


          -trimmed of fat and cut into


          -1/2-inch cubes


     1 lg Onion, sliced


   1/4 c  Reduced-sodium soy sauce


   2/3 c  Sake or dry vermouth


   1/2 c  Water


   1/2 c  Mirin (sweet rice wine) or


          -cream sherry


 1 1/2 lb Red thin-skinned potatoes,


          -unpeeled, cut into 1/4-inch


          -thick slices


   1/4 ts Pepper


     2 ts Sugar






 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 
on


 Jan 21, 97.