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).
- 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
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.