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Pork with Sweet Potatoes, Mangoes, and Pumpkin Seeds

  • Yield: 6 servings 1x


  • 1 tsp olive or coconut oil
  • 12 ounces pork (cut into 1/4 inch cubes)
  • 1 cup onion (minced)
  • 1/2 tsp curry powder
  • 1/4 tsp cayenne pepper
  • 1/4 cup white wine
  • 3 1/3 cups veggie broth
  • 1 medium sweet potato (peeled, diced)
  • 1 tsp soy sauce
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/8 tsp cardamom (ground)
  • 1 tsp arrowroot
  • 1 medium semi ripe mango (diced)
  • 1 medium pear (peeled, diced)
  • 1 tbs cilantro (chopped)
  • 1/8 cup toasted pumpkin seeds


  1. In a medium saucepan, over medium heat, warm the oil, then cook the pork, onion, and garlic for 5 minutes, until the meat is lightly browned.
  2. Stir in the curry and cayenne pepper, and cook for 2 minutes.
  3. Add the wine, scraping up any browned bits from the bottom of the pan.
  4. Add all but 1/3 cup of the stock.
  5. Cover, and simmer for 30 minutes.
  6. Meanwhile, in a small saucepan, boil the sweet potato in water to cover for 7-10 minutes, until done.
  7. Drain, and set aside.
  8. Stir the soy sauce, cumin, cardamom, and salt into the pan with the pork.
  9. Carefully add the mango, pear, sweet potato, and cilantro.
  10. Do not stir, as the fruits and potatoes will start to fall apart.
  11. Over medium heat, warm for 2-3 minutes.
  12. Meanwhile, stir the arrowroot into the remaining stock.
  13. Stir the mixture into the pan with the pork and bring to a light boil for 1 minute, until mixture thickens.
  14. Garnish with pumpkin seeds.
  15. Serve over rice.


Source:  Caribbean Light by Donna Shields

  • Category: Main Dish


  • Calories: 232
  • Fat: 9.11 g
  • Carbohydrates: 21.12 g
  • Protein: 17.48 g
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