Vietnamese Sweet Potato & Pork Stew Recipe
Prep: 20 min.
Cook: 45 min.
- 2 lbs. pork loin, cut into 1-inch cubes
- 6 Tbsp. Vietnamese Sweet Lemon Curry, divided
- 2/3 cup vegetable oil
- 1 sweet potato, peeled and diced
- 1 red onion, diced
- 2 cloves garlic, minced
- 1 carrot, peeled and diced
- 1 red bell pepper, sliced
- 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 1/4 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.
Mike Johnston, Savory Spice founder