Ingredients
2 medium tomatoes (diced)
5 green onions (chopped into ¼-inch pieces)
3 tablespoons soy sauce
¼ cup mirin (sweet rice wine for cooking)
¼ cup chicken broth (or water)
2 tablespoons olive oil
2 cloves garlic (chopped)
1 pound pork butt or pork steak (cut into cubes)
Preparation
Place tomatoes in medium-size bowl and add green onions; set aside. Combine soy sauce, mirin and chicken broth; set aside. Heat pan to medium-high. Add olive oil and garlic and cook until garlic just begins to turn color. Add pork; stir-fry until browned. Pour broth mixture over meat, cover, and braise over low heat for 15 to 20 minutes, or until meat is tender. Uncover and increase heat to reduce sauce to a light gravy consistency. Pour contents of pan into bowl of tomatoes and green onions. Mix and serve over steamed rice. Serves 4
