Braised Curried Pork With Sweet Potatoes Food

SHEET-PAN CURRY PORK CHOPS AND SWEET POTATOES

Steps:

• Arrange a rack in top third of oven; preheat to 450°F. Stir curry, pepper, brown sugar, and 2 tsp. salt in a small bowl.
• Rub an 18x13" rimmed baking sheet with oil. Sprinkle pork chops and potatoes with spice mixture on prepared pan to evenly coat, then arrange in an even layer with potatoes cut side down.
• Roast until pork is golden brown and cooked through and potatoes are deeply browned on cut sides and fork-tender, about 20 minutes. (The pork might finish cooking before the potatoes do; if so, transfer pork to a cutting board and let rest, then continue roasting the potatoes until done.)
• Meanwhile, whisk yogurt, lemon juice, and remaining 1/2 tsp. salt in a medium bowl.
• Arrange pork and potatoes on a platter. Top with yogurt sauce, radishes, and pomegranate arils.
• Do Ahead: Yogurt sauce can be made 1 day ahead. Cover and chill.
• Cooks' Note
• Small sweet potatoes work best for cooking at the same rate as the pork chops and fitting on one sheet pan since you can tuck them between the chops. If you can't find small sweet potatoes, use larger ones, cut them into wedges, and turn them halfway through roasting.

BRAISED PORK ROAST WITH SWEET POTATOES

Steps:

• Place the pork roast in a cast-iron or enamel casserole with a lid. Add the water, soy sauce, Tabasco, vinegar, honey and cumin. Bring to a boil, reduce the heat to very low and boil gently, covered, for 1 hour.
• Meanwhile, peel the yams and cut into 1 1/2-inch slices. Peel the onions and cut each into 4 to 6 pieces, depending on size. Preheat the oven to 375 degrees.
• After the pork has cooked for 1 hour, add the yams, onions and garlic. Bring back to the boil and continue boiling, covered, on top of the stove for about 15 minutes. Uncover and place the casserole in the center of the oven. Cook for 45 minutes, turning the meat in the juices every 15 minutes. At the end of the cooking period, the juices should be dark and concentrated, the meat tender when pierced with a fork and the vegetables very soft.
• Serve directly from the casserole, cutting the meat at the table.

PORK WITH APPLES AND SWEET POTATOES

Steps:

• In a small bowl, combine the salt, cinnamon, cardamom and pepper. Place sweet potatoes in a large bowl. Sprinkle with 1 teaspoon spice mixture and 3 teaspoons oil; toss to coat. , Arrange potatoes in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 425° for 10 minutes., Rub the remaining oil over pork; rub with remaining spice mixture. Place over the sweet potatoes. Bake for 15 minutes. , Cut each apple into eight wedges. turn pork; arrange apples around meat. Bake 15 minutes longer or until a thermometer reads 160°.

BRAISED CURRIED PORK WITH SWEET POTATOES

Steps:

• 1. Peel sweet potatoes and cut in 1/2-inch slices. Cut pork in 1/2-inch cubes. Slice onion thin. Mince ginger root. 2. Heat oil and deep-fry sweet potatoes until light golden. Drain on paper toweling. 3. Heat remaining oil. Add ginger and onion and stir-fry a few times. Add pork and brown lightly on all sides. 4. Stir in soy sauce, salt and pepper. Then add stock and curry powder and bring to a boil, stirring. 5. Add deep-fried potatoes and simmer, covered, until pork is done (30 to 40 minutes). The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

CURRIED PORK AND SWEET POTATOES

Steps:

• In medium bowl, mix flour, curry powder and salt. Add pork; toss to coat.
• Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat. Add pork; cook 3 to 5 minutes, stirring occasionally, until brown.
• Stir in sweet potatoes and apple juice; reduce heat to low. Cover; simmer 5 minutes. Stir in bell pepper. Cover; simmer 3 to 5 minutes longer or until bell pepper is crisp-tender. Stir in jelly until melted.