Japanese Country-Style Pork and Potatoes

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Title: Japanese Country-Style Pork and Potatoes
Yield: 6 Servings
Categories: Japanese, Low-cholest, Pork, Soups, Try


8 Green onions (including
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.