Fragrant Cinnamon Pork With Sweet Potatoes: A Hug in a Bowl

There are certain dishes that, with just a whiff, transport you back in time. This Fragrant Cinnamon Pork with Sweet Potatoes is one of those for me. I remember my grandmother making something remarkably similar on chilly autumn evenings. The kitchen would fill with the warm, exotic aroma of cinnamon and star anise, mingling with the savory scent of pork slowly braising. It was a scent that promised comfort, warmth, and the joy of a shared meal. The tender pork, falling apart with the slightest touch, alongside the sweet, yielding chunks of potato, all bathed in that deeply flavorful, spiced broth, was pure alchemy. It’s a dish that feels both rustic and sophisticated, a true testament to how simple ingredients, treated with care and time, can create something extraordinary.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Servings: 6-8
• Yield: Serves 6-8
• Dietary Type: N/A

Ingredients

This recipe embraces the warming, aromatic qualities of common pantry spices, transforming humble pork and sweet potatoes into a dish of profound depth.

• 2 lbs boneless pork butt, trimmed of excess fat and gristle (shoulder can also be used)
• 2 ½ teaspoons olive oil or 2 ½ teaspoons canola oil

Seasonings

• 6 whole scallions, ends trimmed, cut into 1 ½-inch lengths, and smashed lightly with the flat side of a knife
• 6 garlic cloves, 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 chili paste
• 2-3 cinnamon sticks
• 1 whole star anise, smashed, or 1 teaspoon anise seed

Braising Mixture

• 4 cups water
• ½ cup soy sauce
• ¼ cup rice wine or ¼ cup sake
• 2 tablespoons sugar

To Finish

• 4 sweet potatoes (about 2 pounds) or 4 yams, peeled and cut into 1 ½-inch cubes (about 2 pounds)
• 2 tablespoons minced scallion tops (to garnish)

Equipment Needed

• 4-quart casserole or Dutch oven with a lid
• Knife
• Cutting board
• Measuring cups and spoons
• Tongs
• Serving spoon

Instructions

The magic of this dish unfolds through a patient braising process, allowing the flavors to meld and deepen beautifully.

1. Begin by preparing the pork. Cut the pork butt into uniform 1 ½-inch cubes. This ensures even cooking.
2. Heat the oil until it is very hot in a 4-quart casserole or a Dutch oven that has a lid. This initial high heat is crucial for searing.
3. Add half of the pork pieces to the hot oil. Sear the outside of the pork over high heat until nicely browned. This step adds significant flavor through the Maillard reaction. Turn the pieces once to ensure all sides get a good sear.
4. Once seared, remove the first batch of pork and set it aside.
5. Reheat the pan and oil if necessary, then add the Seasonings to the pot: the smashed scallions, garlic, and ginger. Stir-fry these aromatics until they become fragrant, which should take about 15 seconds. Be careful not to burn them.
6. Immediately add the Braising Mixture to the pot with the aromatics. This includes the water, soy sauce, rice wine (or sake), and sugar.
7. Reduce the heat to low, cover the Dutch oven, and let this mixture simmer gently for 20 minutes. This allows the spices to infuse into the liquid.
8. Add the seared pork back into the Dutch oven. Bring the liquid to a boil, then reduce the heat back to low.
9. Simmer, covered, for 35 to 40 minutes. The pork will begin to tenderize during this time.
10. Now, add the prepared sweet potatoes (or yams) to the pot. Stir to incorporate them into the braising liquid.
11. Cover the Dutch oven again and continue cooking for about 25 minutes, or until the sweet potatoes are tender when pierced with a fork.
12. To serve, spoon the pork and potatoes atop a bed of blanched or steamed greens. Drizzle some of the flavorful braising mixture from the pot over everything, and accompany with steamed rice for a complete and satisfying meal.

Expert Tips & Tricks

As a chef, I always look for ways to elevate a dish, and with this braised pork, it’s all about maximizing flavor and ensuring tenderness.

• Pork Quality: While pork butt is specified for its rich marbling and ability to become incredibly tender when braised, don’t hesitate to use pork shoulder if that’s what you have. The key is a cut that can withstand slow cooking without drying out. Ensure you trim off any excessively thick pieces of fat, but leave enough for richness.
• Searing is Key: Don’t rush the searing process. Getting a deep brown crust on the pork before braising builds a foundational layer of flavor that you can’t replicate later. Make sure your oil is hot enough before adding the pork, and don’t overcrowd the pan. This is why searing in batches is essential.
• Aromatics Power: Smashing the aromatics like scallions, garlic, and ginger helps to release their essential oils more effectively into the braising liquid. Don’t just slice them; give them a good whack!
• Spice Infusion: The initial simmering of the braising mixture with the spices, before adding the pork, is a crucial step for infusing the base liquid with those warm, comforting aromas. This short, initial simmer concentrates their essence.
• Sweet Potato Timing: Adding the sweet potatoes later in the cooking process prevents them from becoming mushy. They should be tender but still hold their shape when served. If you prefer them softer, you can add them a few minutes earlier.
• Broth Concentration: If you find the braising liquid a bit too thin at the end, you can remove the pork and sweet potatoes, and briefly simmer the liquid uncovered to reduce and thicken it slightly before serving. Be mindful not to let it get too salty if you do this.

Serving & Storage Suggestions

This dish is a star on its own, but its rich flavors also lend themselves beautifully to accompaniment.

Serve this Fragrant Cinnamon Pork with Sweet Potatoes hot, ideally over a bed of blanched or steamed greens like bok choy, spinach, or gai lan, which provide a fresh contrast to the richness of the pork and potatoes. A side of steamed jasmine rice is perfect for soaking up the delicious braising liquid. Garnish generously with the minced scallion tops for a pop of color and fresh oniony bite.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen and meld beautifully overnight. To reheat, gently warm the pork and potatoes in a saucepan over low heat, adding a splash of water or broth if needed to loosen the sauce. You can also reheat portions in the microwave. For longer storage, the cooked pork and potatoes can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Here’s an estimated nutritional breakdown for this flavorful dish.

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	477 kcal	N/A
Total Fat	25.7 g	39%
Saturated Fat	8.5 g	42%
Cholesterol	99.8 mg	33%
Sodium	1485 mg	61%
Total Carbohydrate	25 g	8%
Dietary Fiber	3 g	11%
Sugars	8.3 g	33%
Protein	32.5 g	65%

Note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

While this recipe is wonderfully balanced as is, it’s always fun to explore creative twists.

• Vegetarian Option: For a vegetarian version, swap the pork for firm tofu or large chunks of shiitake mushrooms. Marinate the tofu or mushrooms in a portion of the braising liquid for at least 30 minutes before adding them to the pot. You may need to adjust the cooking time as vegetarian proteins cook faster.
• Spicy Kick: If you enjoy more heat, increase the amount of chili paste or add a dried red chili pepper to the braising liquid.
• Citrus Zest: A strip of orange zest added to the braising liquid can add a subtle bright note that complements the warm spices beautifully.
• Different Roots: While sweet potatoes are perfect, parsnips or even butternut squash could be interesting substitutions, offering slightly different flavor profiles and textures.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of pork?
A: Pork butt or shoulder are ideal due to their fat content, which keeps them moist during slow braising. Leaner cuts like pork loin may become dry.

Q: What kind of cinnamon should I use?
A: The recipe calls for cinnamon sticks, which impart a more nuanced flavor than ground cinnamon. Cassia, a common type of cinnamon, is especially noted for its warming properties in traditional medicine.

Q: My sweet potatoes are cooking too fast. What should I do?
A: You can remove the sweet potatoes from the pot and set them aside once they are tender, then add them back in just before serving. Alternatively, you can cut them into larger pieces for slower cooking.

Q: Is it okay to make this dish ahead of time?
A: Absolutely! This dish is often even better the next day as the flavors have more time to meld.

Q: Can I make this in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Sear the pork and sauté the aromatics as instructed, then combine everything in the slow cooker and cook on low for 6-8 hours, or until the pork is tender. Add the sweet potatoes during the last 1-2 hours of cooking.

Final Thoughts

This Fragrant Cinnamon Pork with Sweet Potatoes is more than just a meal; it’s an experience. It’s a dish that wraps you in its warmth and comforts you from the inside out. The way the spices weave through the tender pork and the sweet, yielding potatoes is simply magical. I encourage you to gather your ingredients, take your time with the process, and let the aromas fill your kitchen. It’s a recipe that’s perfect for a cozy evening at home or for sharing with loved ones. Serve it with a crisp, dry white wine or a refreshing ginger beer to complement its complex flavors. Enjoy the journey, and savor every delicious bite.