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Japanese Pork and Potatoes
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
4 to 6
8 green onions, ends trimmed
1 Tbsp canola oil
1-1/2 lbs lean, boneless pork shoulder, cut into 1/2-inch cubes
2 onions, sliced
1/4 cup soy sauce
2/3 cup sake or dry vermouth
1/2 cup each water and miring (rice wine) or sweet sherry
5 red potatoes, washed and sliced 1/4-inch thick
1/4 tsp pepper
2 tsp sugar
Method/Steps
1. Cut green onions into 1-inch lengths, keeping green and white parts separate.
2. In a large pan set over medium heat, add oil. When hot, add pork a portion at a time. Stir until meat is well browned; remove from pan and continue with remaining pork.
3. Add sliced onion to the pan and stir often until translucent, about 5 minutes. Return meat to pan and stir in soy sauce, sake, water and miring; bring to a boil on high heat. Cover and simmer gently for 25 minutes. Add potatoes, the white part of the reen onions, pepper and sugar. Increase heat to bring liquid to a boil, then cover and simmer gently until pork and potatoes are tender when pierced, about 25 minutes.
4. Stir in green onion tops, then ladle into soup bowls. Add more soy sauce to taste.
Wine and Spirits Match
Serve with Riesling.