Japanese Country-style Pork & Potatoes Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
8: Green onions, including tops
1 tbsp: Salad oil,
1 1/2 lbs: Lean boneless pork shoulder, trimmed of fat and cut into 1/2-inch cubes
1 large: 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) or cream sherry
1 1/2 lbs: Red thin-skinned potatoes, unpeeled, cut into 1/4-inch thick slices
1/4 tsp: Pepper,
2 tsp: 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"
Source from luhu.jp
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"
Source from luhu.jp