Vietnamese Sweet Potato & Pork Stew
This is a family-friendly curry dish (i.e. not too spicy) that can easily be made into a vegetarian or vegan version with just a couple of tweaks.
- 2 lbs. 1-inch cubed pork loin
- 6 Tbsp. Vietnamese Sweet Lemon Curry, divided
- 2/3 cup vegetable oil
- 4 cups ½-inch diced sweet potato
- 1 1/2 cups ¼-inch diced red onion
- 2 garlic cloves, minced
- 2 cups ½-inch diced carrot
- 1 cup 1-inch sliced red bell pepper
- 1/4 cup lemon juice
- 2 Tbsp. coconut milk powder*
- 2 cups vegetable broth
- 1 (8 oz.) can sliced bamboo shoots, drained
- 1 (15 oz.) can whole baby corn cobs, drained and cut into 1-inch pieces
- 1/4 cup chopped fresh cilantro
*For a vegetarian version, remove pork and increase the amount of the other veggies to taste, if desired. For a vegan version, use ¼ cup coconut milk and not the coconut milk powder, as the powder contains trace amounts of a milk derivative.
Toss cubed pork with 2 Tbsp. of the curry powder and set aside. In a large wok over high heat, heat oil for 2 to 3 min. (If wok is small, do the following sweet potato and pork directions in batches.) Add sweet potato, reduce heat to medium-high, and cook 8 to 10 min. until golden brown on all sides. Remove with slotted spoon and set aside. Working in the same oil, flash fry pork for 1 to 2 min. to brown on all sides. Remove with a slotted spoon and set aside. Pour out half of the oil then add onions and cook, stirring, until translucent, 2 to 3 min. Add garlic and cook for 1 min., stirring. Add carrots, bell peppers, lemon juice and remaining 4 Tbsp. curry powder. Mix thoroughly and cook for 2 to 3 min., stirring occasionally. Meanwhile, whisk coconut milk powder into vegetable broth until dissolved (or stir in coconut milk until blended). Return sweet potatoes and pork to the wok; stir in broth mixture and bring to a boil. Reduce to a simmer and stir in bamboo shoots and baby corn cob pieces. Cover and cook for 20 to 25 min., stirring occasionally. Serve garnished with chopped cilantro.