Braised Curried Pork With Sweet Potatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 2 | Sweet potatoes | |
| 1 | lb | Pork |
| 1 | Onion | |
| 1 | Or | |
| 2 | Fresh ginger root | |
| Oil for deep frying | ||
| 2 | T | Oil |
| 1 | T | Soy sauce |
| 1/2 | t | Salt |
| 1 | ds | Pepper |
| 1 | c | Stock |
| 2 | T | Curry powder |
INSTRUCTIONS
Peel sweet potatoes and cut in 1/2-inch slices. Cut pork in 1/2-inch cubes. Slice onion thin. Mince ginger root. Heat oil and deep-fry sweet potatoes until light golden. Drain on paper toweling. Heat remaining oil. Add ginger and onion and stir-fry a few times. Add pork and brown lightly on all sides. Stir in soy sauce, salt and pepper. Then add stock and curry powder and bring to a boil, stirring. Add deep-fried potatoes and simmer, covered, until pork is done (30 to 40 minutes). From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 658
Calories From Fat: 496
Total Fat: 55.1g
Cholesterol: 73.8mg
Sodium: 1478.7mg
Potassium: 379.9mg
Carbohydrates: 22.3g
Fiber: 1.6g
Sugar: 2.4g
Protein: 18.2g