Japanese Country-style Pork And Potatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Japanese | Japanese, Low-cholest, Pork, Soups/stews, Try | 6 | Servings |
INGREDIENTS
| 8 | Green onions, including | |
| tops | ||
| 1 | T | Salad oil |
| 1 1/2 | lb | Lean boneless pork shoulder |
| trimmed of fat and cut | ||
| into | ||
| 1/2-inch cubes | ||
| 1 | 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 | t | Pepper |
| 2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 406
Calories From Fat: 170
Total Fat: 19g
Cholesterol: 86.2mg
Sodium: 449mg
Potassium: 629.4mg
Carbohydrates: 28g
Fiber: 6.7g
Sugar: 3.4g
Protein: 30.3g