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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.



Ingredients:

  • 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

Notes:

*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.

Directions:

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.

Yields:

6 servings

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.
Make this recipe how many times?
Savory Spice Shop Ingredients
Vietnamese Sweet Lemon Curry 4 oz bag $7.55
Coconut Milk, Powdered 1 oz bag $2.70
Bouillon Cubes, Vegetable, Organic OUT OF STOCK
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