This sweet potato, pineapple and pork stew is a great blend of sweet and sour flavour. The recipe is inspired by one I came across many years ago in Eating Well magazine. Essentially, it has become my healthier version of sweet and sour pork:
1-2 shallots, minced
1 small piece of ginger, minced
1 pound of lean pork stew cubes
1 tablespoon olive oil
1 1/2 cups of strained tomatoes
2-3 medium sweet potatoes, cubed
1 cup fresh pineapple chunks
1/4 teaspoon cumin
salt and pepper to taste
chopped cilantro and green onion for garnish
In a large saucepan or pot, heat olive oil over medium heat. Lightly brown shallots and ginger for a minute. Add pork, season with salt and pepper, and brown all over. Add strained tomatoes to the pot, then cumin, sweet potatoes and pineapple. Cover, bring to a boil and reduce heat to simmer until sweet potatoes are tender, about 20 minutes. Stir in salt and pepper to taste. Garnish with cilantro and green onion. Enjoy over brown rice if desired.
