Japanese Country-Style Pork and Potatoes
Ingredients:
- 8 Green onions (includingtops)
- 1 Tbsp Salad oil
- 1-1/2 lbs Lean boneless pork shoulder,trimmed of fat and cut into1/2-inch cubes
- 1 lg Onion, sliced
- 1/4 cup Reduced-sodium soy sauce
- 2/3 cup Sake or dry vermouth
- 1/2 cup Water
- 1/2 cup Mirin (sweet rice wine) orcream sherry
- 1-1/2 lbs Red thin-skinned potatoes,unpeeled, cut into 1/4-inchthick slices
- 1/4 tsp Pepper
- 2 tsp Sugar
Preparation:
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 Tbsp 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.
Servings:Source: Lisa Clarke; Low Cholesterol Cookbook
Submitted by: Recipe Group Member
Date: Jan 21, 1997
