Braised Pork Roast with Yams
Nutrition
Calories: 745 kcalCarbohydrates: 45 gProtein: 76 gFat: 41 gSaturated Fat: 20 gCholesterol: 218 mgSodium: 621 mgFiber: 12 gSugar: 16 gVitamin A: 4.325 IUCalcium: 83 mgIron: 15 mg
Ingredients
- 3 lb roast pork boneless pork roast
- 4 whole Garlic cloves thinly sliced
- 1 dash salt to taste
- 1 dash black pepper to taste
- 2 cups water
- 1/4 cup soy sauce
- 2 tbsp red wine vinegar
- 2 tbsp firmly packed brown sugar
- 2 teaspoon ground cumin
- 32 oz garnet yam peeled and cut into 1 inch-thick slices
- 2 med onions peeled and quartered
- 2 tbsp chopped fresh oregano leaves
- 1 dash salt to taste
- 1 dash Black pepper freshly ground, to taste
Instructions
- Cut small slits in the pork roast with a sharp paring knife and place a silver of garlic in each slit. Sprinkle the pork roast generously with salt and pepper. Combine the pork, water, soy sauce, vinegar, brown sugar, and cumin in a large pot or Dutch oven. Bring to a boil, reduce the heat to medium-low, and simmer, covered, turning the pork occasionally, until fork tender, 1-1/2 to 2 hours.
- Transfer the roast to a carving board and cover with aluminum foil to keep warm. Add the yams and onions to the cooking liquid and bring back to a boil. Reduce the heat to medium-low and simmer until the vegetables are soft, about 15 minutes. Stir in the oregano and season with salt and pepper.
- Carve the roast into 1/2-inch-thick slices. Place several slices on each of the four dinner plates and top with some of the vegetables and juices.