I’m not a fan of sweet potatoes. Neither is the big guy at home. But this recipe caught my attention nevertheless. I thought it was an interesting idea to use sweet potatoes as a key ingredient in a stew. That would make for a naturally sweet-tasting gravy that might go well with plain rice.
And it did. The gravy was toothsome; the meat was encased in a naturally candied flavour. Eating the rice with a large scoop of gravy over it was like pouring honey onto a stack of waffles – it makes you anticipate the first bite and gets you eager to start.
- Oil: 2 tbsp
- Butter: 1 tbsp
- Pork loin: 1kg, chunked
- Red onion: 2, chopped roughly
- Japanese sweet potato: 2, chunked
- Carrot: 2, chunked
- Heat oil and butter in wok.
- Add pork cubes. Brown the sides slightly and remove.
- Place onions, followed by pork cubes, sweet potatoes and carrots into a slow-cooker.
- Cook on low for 10 hrs or medium for 8hrs.
- Serve with plain with white rice or baguette.
- This recipe was kindly adapted from Manila Spoon’s ‘Slow Cooker Coconut Curry Beef Stew‘. I changed the meat to pork as I do not like to eat beef – personal taste.
6 persons as side dish