Ragoût de Porc aux Potates Douces




Combine the meat in a bowl with the cloves, grated garlic, onions, ginger, salt and black pepper.

Pour over 2 tbsp of the oil and mix to combine. Cover and set aside in the refrigerator to marinate for at least 6 hours, stirring occasionally.

After this time, remove the meat from the bowl and drain it (reserve the marinade).

Combine the butter and remaining oil in a flame-proof casserole. Once the mixture has stopped foaming, add the meat and fry until browned.

Now stir in the marinade and a little hot water as the base for the sauce then bring to a simmer, cover and cook gently for 60 minutes.

In the meantime, bring a pan of lightly-salted water to a boil. Scrub the sweet potatoes, add to the pan and cook for 20 minutes.

After this time, remove from the pan, drain and peel the sweet potatoes before slicing into chunks.

Five minutes before the pork stew is due to be ready, add the sweet potato pieces, lime juice and the remaining garlic.

Serve hot.