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This succulent pork dish by Ming Tsai would be a great alternative to a traditional Sunday roast.
In a sautee pan on med-high heat, coated lightly with oil, lightly salt and generously pepper the pork. Sear on all sides and cook until medium or to your liking. When done, let pork rest. In same pan, add a touch of oil and saute the onion and craisins. Deglaze with naturally brewed rice vinegar.
Add coconut milk and fish sauce and simmer for 25% reduction. Season and check for flavor.
Scoop out some fresh sweet potato meat, surround with slices of pork, sauce all.
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