Spiced pork with sweet potatoes

This thoroughly modern casserole is a delicious example of fusion cooking, marrying ingredients and flavours from diverse cuisines. Asian spices, sweet potatoes and fruit flavours go very well with the lean pork. Serve with a simple salad.

Spiced pork with sweet potatoes


  • 1 tablespoon sunflower oil
  • 4 pork loin steaks or boneless pork chops, about 150 g each, trimmed of fat
  • 1 red onion, coarsely chopped
  • 2 stalks celery, chopped
  • 1 large orange sweet potato, about 400 g, cut into sticks
  • 150 ml sweetened cranberry juice
  • 150 ml chicken stock, preferably homemade
  • 1 piece preserved ginger, drained and cut into matchsticks
  • 1 tablespoon good–quality orange marmalade
  • 1 tablespoon dry sherry
  • 1 teaspoon Chinese five–spice
  • 2 star anise
  • 4 roma tomatoes, quartered lengthwise
  • salt
  • pepper
  • 3 spring onions, shredded, to garnish


  1. Heat the oil in a large flameproof casserole dish or deep sauté pan.
  2. Add the pork steaks and brown them for 3–4 minutes on each side.
  3. Transfer the pork to a plate and set aside.
  4. Add the onion and celery to the oil remaining in the casserole dish and cook, stirring, over a moderate heat for 2–3 minutes.
  5. Add the sweet potato, cover the dish and sweat the vegetables for 3–4 minutes or until softened.
  6. Stir in the cranberry juice, stock, ginger, marmalade, sherry, five–spice, star anise and a little salt and pepper.
  7. Bring to the boil, then reduce the heat and return the pork to the casserole.
  8. Cover and cook gently for 15 minutes.
  9. Add the tomatoes to the casserole, cover and cook gently for a further 5 minutes or until the tomatoes are lightly cooked, but still hold their shape.
  10. Taste for seasoning, adding more salt and pepper if necessary, and serve, garnished with spring onions.

Serves 4
Preparation: 30 minutes
Cooking: about 35 minutes


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