Braised pork roast with sweet potatoes from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food (page 364) by Jacques Pépin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cider vinegar for red wine vinegar.

  • kateastoria on October 26, 2021

    Dull flavors, undercooked veggies even when cutting the yams into chunks rather than the 1 1/5" slices as directed. Honey overrides everything else in the sauce. Wouldn't make this again.

  • L.Nightshade on August 01, 2012

    This dish is made with a boneless pork roast. It starts out on the stovetop for an hour with a liquid composed of water, soy sauce, Tabasco, red wine vinegar, honey, and cumin. Then sliced sweet potatoes and wedges of onion are added. After 15 more minutes on the stove, it goes into the oven, uncovered, for 45 minutes. The meat was cooked, the vegetables were tender, but the sauce never became "dark and caramelized" as written. Nothing horribly wrong with the dish, but nothing great either. And having recently cooked a Vietnamese caramelized pork dish, this one was pale in comparison. Edible, but no second helpings and not too excited about the leftovers. P.S. The pan was a mess to clean up.

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