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Pork and Sweet Potato Stew with Cinnamon

Elina James
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Dinner
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 800 g pork shoulder or pork stew meat, cut into bite-sized pieces
  • 2 tablespoons vegetable oil or olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 large sweet potatoes, peeled and cut into chunks
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • ½ teaspoon ground black pepper
  • Salt to taste
  • 2 tablespoons tomato paste
  • 3½ to 4 cups pork stock or chicken stock
  • 1 bay leaf
  • 1 tablespoon soy sauce or Worcestershire sauce
  • Fresh parsley or coriander for garnish (optional)

Instructions
 

  • Step 1: Pat the pork dry and season lightly with salt and pepper. Heat oil in a large pot over medium-high heat and brown the pork in batches. Remove and set aside.
  • Step 2: Reduce heat to medium. Add chopped onions to the same pot and cook until softened. Add garlic and sauté for about 30 seconds.
  • Step 3: Stir in tomato paste, cinnamon, paprika, and black pepper. Cook for 1–2 minutes to deepen the flavors.
  • Step 4: Return the browned pork to the pot. Add carrots, sweet potatoes, bay leaf, soy sauce, and stock. Stir well.
  • Step 5: Bring the stew to a gentle boil, then reduce heat to low. Cover and simmer for 60–75 minutes, stirring occasionally, until the pork is tender and the sweet potatoes are soft.
  • Step 6: Taste and adjust seasoning with salt if needed. Remove bay leaf before serving.