Favourite Curried Pork with Sweet Potatos

Curried pork with sweet potatoes is a Chinese-leaning interpretation of curry that bridges Indian-style spice with Asian aromatics. The technique that sets this apart is the two-step treatment of the sweet potato. Slices get deep-fried until golden first, then later simmered in the pork curry. That initial fry locks in the natural sweetness and creates an outer crust that holds shape during the long braise instead of dissolving into mush.

Fresh ginger root and onion form the aromatic base, with sesame oil instead of neutral cooking oil for stir-frying. That swap is what gives the dish its distinct nutty backbone. Soy sauce and curry powder build the savory-spice layer, and chicken stock loosens everything into a lightly sauced stew.

A 30-to-40-minute simmer is enough to cook the pork through and let the sweet potatoes drink in the curry without falling apart.

Pro Tips

• Cube the pork uniformly. Mixed sizes mean some pieces dry out while others remain undercooked.
• Don’t skip the deep-fry on the sweet potatoes. Pan-roasting gives a different result. The fried crust holds during simmering.
• Toast the curry powder in the oil for 30 seconds before adding stock. It deepens the flavor noticeably.
• Use pork shoulder rather than tenderloin. Shoulder stays tender after a long braise.

Variations

• Add a can of coconut milk in place of half the stock for a richer Thai-style curry.
• Stir in a handful of snow peas or green beans in the last 5 minutes for color.
• Use chicken thighs instead of pork for a lighter version.