Name: Japanese Country-Style Pork and Potatoes
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

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Japanese	Japanese, Low-cholest, Pork, Soups/stews, Try	6	Servings

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

INSTRUCTIONS

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@www.gafmc.com> on
Jan 21, 97.

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