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.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Wow, these look great! Kudos for your success at another baking first!
Your cheesecake pops looked clean-cut. Perfect cubes and they really look good in cubes! Nicely coated!! Unlike mine, lol.
The squares look great.
bakingdelights.com
Mine had footprints.. and finger prints from the pint sized assistant!
Wow, your shapes are so clean and perfect. Very nice job!
Everything looks so perfect. Great job
Well done in getting them dairy-free. I don’t have access to Tofutti in the UK and have had to go for the whole-dairy version, which I have to take a lactaid just to look at. Yours are lov-er-ly looking.
Perfect geometrics! Nice job–and glad you enjoyed them with the extra, dairy-free challenges.
I love how perfectly cut those are – well done!
My first batch of pops I coated by microwaving the chocolate, I think I am going to try it over the water like you did, to try to get a more consistent coating this time – they’re just in the freezer now…
These turned out beautifully..they are such clean lines! Very nice!
Carrie
your pops look so perfect! i wish my cheesecake had been that firm! congrats on adapting the recipe to suit your needs 🙂
Aw, bummer about the lactose intolerance (I too have lactose issues normally). I’m so glad you could figure a way around it and isn’t the new DB site awesome?! 🙂 Your pops turned out beautifully! Great job.
Wow! Did you cut your squares with a knife or dental floss? They are really pretty and precise looking! I’m glad the soymilk/margarine substitute worked for you.
Awesome. I love your squares!
I really love the square pops, they are so elegant. Thanks for the tips on dairy-free pops!
Maggie, I used a knife to cut my shapes.
Great job! I did squares too.
Congratulations on your lactose-free pops. I love their cute little square shape!
Your pops are adorable! I was so happy to see a dairy free version. My little nephews are on a dairy free diet. This is a perfect treat for them. Thanks!
Great looking pops and a nice adapation of the recipe.
Ooo I love the squares and triangles. Very cute. Congratulations on completing the challenge and being able to adapt it to something you can enjoy!
I love the square pops! I’m also lactose intolerant, but I admit to loving dairy too much to give it up. Lactaid is my friend!
Your squares are absolutely perfect!! Great job on this challenge – especially with adapting it so that you could enjoy it!
Love your geometric cheesecake pop shapes. I wish my cheesecake had been firm enough to try that approach. I may try tofutti next time…
Gorgeous cube pops! They remind me of those chocolate See’s suckers 🙂
woot!! Cute little square pops 😉 they look wonderful, and so perfect..soo very perfect lol
Your pops look wonderful!
Wow! Your pops look awesome. Does it taste like real cheesecake with your toffuti substitute.
perfect squares 🙂 I love them !
Great job ! congrats !
i know this post is old but i was wondering if you could share the orginal recipe that isnt dairy free? my email is vertigoxcured@gmail.com
They look and sound great! I will have to try these out.
Hi- just wanted to tell you I’ve been making these every year since you posted this. I never print the recipe and every fall I have to google it to find this specific one- we all love it! My kids (13, 11 and 5) ask for these the first time we say the word pumpkin in August. So thank you!