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Candied Yam & Pork Stew

Inspired by popular Thanksgiving dish (candied yams) combined with a savory pork stew.  An interesting twist would be to use Okinawan sweet potatoes (purple).


Posted By: Sid Alapai
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Prep Time: 10 | Cook Time: 90 | Ready In: 90
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US Metric

  • 2 pounds boneless pork shoulder (Boston butt)
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground ginger
  • 2 tablespoons vegetable oil
  • 1 can (8 oz.) pineapple chunks in juice
  • 1/3 cup teriyaki sauce
  • 1 pound fresh yams or sweet potatoes, peeled
  • 1 large onion, cut into eighths


Cooking Process:

Cut pork into 1-1/2-inch cubes. Coat in mixture of flour and ginger; reserve 2 Tbsp. flour mixture. Brown pork on all sides in hot oil in Dutch oven or large saucepan.

Reserving juice, drain pineapple. Add reserved juice, teriyaki sauce and 1 cup water to pork. Cover pan; bring to boil. Reduce heat and simmer 1 hour, stirring occasionally.

Cut yams into 2-inch chunks. Add to pork; simmer, covered, 10 minutes. Stir in onion; simmer, covered, 20 minutes longer, or until pork and yams are tender.

Meanwhile, combine reserved flour mixture and 3/4 cup water; stir into pork mixture and cook until slightly thickened.

Stir in pineapple; cook just until heated through.

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