Cinnamon Pork with Sweet Potatoes

Hubby had a difficult time finding something Cinnamon-ey to make for our monthly cooking club that wasn’t a dessert. He’s definitely the cooker in our house and I’m the baker. He made this pork and it smelled delicious while it was cooking.

As recommended, we served this over rice. The pork was extremely tender and had subtle tastes of cinnamon. This mean is even better the next day. We ate it for a couple days since it made a decent amount of food and neither of us got sick of it!

Cinnamon Pork with Sweet Potatoes – from The Splendid Table – makes 6-8 servings
2 pounds boneless pork butt or shoulder, trimmed of excess fat and gristle
2-1/2 teaspoons olive or canola oil

Seasonings:
6 whole scallions, ends trimmed, cut into 1-1/2-inch lengths, and smashed lightly with the flat side of a knife
6 cloves garlic, smashed lightly with the flat side of a knife, peeled, and sliced thin
6 slices fresh ginger, about the size of a quarter, smashed lightly with the flat side of a knife
1 teaspoon hot chile paste – we used Garlic Chili Pepper sauce from the Thai section at the store
2 to 3 sticks cinnamon
1 whole star anise, smashed, or 1 teaspoon aniseeds – we used Fennel seeds

Braising Mixture:
4 cups water
1/2 cup soy sauce
1/4 cup rice wine or sake
2 tablespoons sugar
4 sweet potatoes or yams (about 2 pounds), peeled and cut into 1-1/2-inch cubes
2 tablespoons minced scallion greens for garnish

Cut the pork into 1-1/2-inch cubes

Heat the oil until very hot in a 4-quart casserole or a Dutch oven with a lid. Add half the pork pieces. Sear the outside of half the pork over high heat until brown, turning once. Remove and sear the remaining meat. Set aside.

Reheat the pan and oil, add the Seasonings. Stir-fry until fragrant, about 15 seconds, then add the Braising Mixture. Reduce the heat to low, cover, and let simmer for 20 minutes.

Add the pork, bring the liquid to a boil, and reduce the heat to low. Let simmer, covered, for 35 to 40 minutes. Add the sweet potatoes, stir, cover, and continue cooking for about 25 minutes, or until the potatoes are tender. Serve the pork and potatoes atop a bed of blanched or steamed greens, with some of the braising mixture spooned on top and accompanied by steamed rice.

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4 Responses to “Spaghetti and Meatballs for a Crowd”

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    1
    Nancy Blume-Watson — November 30, 2013 at 1:42 pm

    Jen made the meatballs for our family. She made both regular spaghetti and spaghetti squash for the carb watchers in the family. I chose the spaghetti squash to go with the meatballs and it was delicious! My only dissapointment was there were none left over when I checked the fridge for lunch! I can’t wait to make these!!!

    • beantownbaker — December 1st, 2013 @ 6:51 pm

      Let me know how they turn out for you. I’ve subbed bacon for the prosciutto in the meatballs in the past before. It makes a LOT so be ready for leftovers/

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    2
    schatzi — March 19, 2014 at 12:59 pm

    I use a 19 oz package of Johnsonville Italian sausage (hot) for the ground pork and prosciutto when i make these meatballs. The gelatin is a key ingredient (don’t omit).
    I grew up in an Italian home and I gotta tell ya this is my go-to recipe for the best meatballs and spaghetti sauce.
    Making it this weekend for my manicotti — looking forward to the compliments!

    • beantownbaker — March 25th, 2014 @ 9:27 pm

      So glad you agree that this is a great recipe! The gelatin is definitely a key ingredient.

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