Memo to me: Remember to take pictures of dishes you make. People like to see pictures of food.
Now that I’ve gotten that out of the way, it’s on to the recipe. This one came about because I found some pork tenderloins in the freezer. I didn’t want to roast them because I was trying to stretch them a little further. So I decided to throw something together in the slow cooker (NOTE: this stew could easily be done on the stove). At first I started out to combine a couple of recipes from The Barbados Cookbook (I was originally looking at Curried Ham and Sweet Potatoes, and Garlic Pork). While those two recipes gave me a starting point, the end result was not even related.
Recipe: Pork and Sweet Potato Stew
- Pork tenderloin (about 2 lbs), cut into large cubes
- 3 lbs sweet potatoes, peeled and cut into cubes
- 1 large onion, thinly sliced
- 3-4 cloves garlic, minced
- 3 tbsps tomato paste
- 1 large can diced tomatoes
- 1 tbsp curry powder
- 2 tsp dried thyme
- 2-3 dried bay leaves
- salt and pepper to taste
- chicken broth (optional)
- 1 can coconut milk
To serve: basmati rice, crispy fried plantains, roughly chopped parsley
- In a large skillet, heat oil over medium-high heat. Once hot, add your cubed pork in batches (my pork took 3 batches). Cook pork until golden brown on the outside. Remove from pan and put in your slow cooker. Put your cubed sweet potatoes on top of the meat.
- In the same skillet, heat more oil (if necessary) and add your onions. Cook for about 5 minutes, until soft, translucent and just starting to get a bit of colour. Add your minced garlic at this point and cook for 2 minutes.
- Once your onion/garlic mixture is nice and fragrant, add your tomato paste. Cook for a couple of minutes to get ride of the canned tomato flavour.
- Pour your can of stewed tomatoes into the skillet, add your curry powder, dried thyme, a bit of salt of pepper. Allow the sauce to come up to a boil and simmer for 5 minutes or so. At this point, I recommend tasting your sauce and adjust seasoning as necessary.
- Once your sauce has simmered a few minutes, pour it over the pork and potatoes in your slow cooker. Stir to combine everything and then toss in 2-3 dried bay leaves. If you feel your stew needs a bit more cooking liquid, add 1/2 cup or so of chicken broth. Cover and cook on high for 3-4 hours.
- About 20 minutes before you are ready to eat, add the can of coconut milk.
Serve with basmati rice, and garnish with crispy fried plantains and chopped parsley.