Braised Pork Roast With Sweet Potatoes

A few technique tweaks/clarifications made this a fabulous meal for us that we will make again: 1. Presear. Don’t drain fat. 2. Yes, use actual Chinese dark soy sauce (excepting allergies/sensitivities). The thick stuff. 3. Keep lid cracked when cooking on stove. 4. Don’t let veg get caught under roast. 5. Remove roast and veg before finishing sauce. 6. Thicken sauce with slurry of 2 tbsp water and 1 tsp corn starch.

This unfortunately had to use a bone in pork shoulder that was about twice the size because that’s all my store had. I doubled everything else. It was an extremely tight for in the Dutch oven. The yams and onions become nothing and the pork didn’t seem tender enough or it just wasn’t very good and so fatty. I ended up cutting the pork off the bone eventually and cooking it longer but it wasn’t what I wanted it to be. I failed lol.

Delicious but it is NOT gluten free and should not be advertised as such. Started to make this for a friend with celiac disease and after we added soy sauce we realized that you have to buy gluten free soy sauce to make it gluten free.

Agree with others that this dish isn’t much for presentation but it was tasty! I used coconut aminos instead of soy sauce and left out the sugar and the flavor still came out great. I used a ginger habenero hot sauce, which added a nice extra dimension too. Are you really supposed to keep the lid off when baking? The meat was a little dry on the outside.

I love Jacques Pepin but this needs help: less water, as others have noted, the juices never concentrated, too much liquid. The pork could be improved with slivers of garlic studding it before cooking (for 3 lbs about 5 or 6). The ones in the sauce are best I think slathered on the slices directly (or bread if you use some). The pork is tender cooked this way and the sweet potatoes were perfectly cooked, family really enjoyed it.

Made this last night with 2 3-4lb roasts. Doubled all ingredients and the resulting sauce was great. Not too watery at all! Used 6 large yams and 4 onions. Served 6 adults and 3 kids with leftovers for tonight. Served it with rice which was yummy with the gravy

I browned the roast first to make it a bit more crispy crusted. Still the sauce was quite watery after two hours of cooking. The flavor was delicious though. Boiling down the sauce helped a little. I agree to lessen the water is a good idea.

It is marked as gluten free, but it is not. The soy sauce contains gluten. You must substitute it for a gluten free soy sauce.

This is only Gluten Free if you make sure the soy sauce is made without wheat. Most soy sauce is made with wheat so check the label.

This is quite good for a family-style meal but it is not much on presentation. The yams break down pretty quickly so timely serving is important. I thought the yams were a little over-powering but I am not such a fan of the sweet factor. Still I might make it again because of the ease and convenience. The resulting stock is lovely and savory. Slow cooker maybe?

A lovely unctuous dish. Great flavour. Nothing haute cuisine - one of those meals to feed the family and feel very very comfortable. Worth the (relatively little) effort required to make this.

This dish was very good. I made it with a pork roast that I'd brined for 24 hours and the meat was incredibly moist and tender. Next time I will use 3/4 of a cup LESS water; 2 cups seemed a bit too much.