- 2 pounds boneless blade pork roast (cut into 1/2-inch cubes)
- 6 sweet potatoes (medium, scrubbed)
- 1/2 cup water
- 6 onions (medium, sliced)
- 1 clove garlic (crushed)
- 1 teaspoon sugar
- 12 ounces beer (OR 12-oz can)
- 1 bay leaf
- 1 teaspoon dried tarragon leaves
- 1/8 teaspoon ground cloves
- 3/4 teaspoon salt
- 1/2 teaspoon pepper (coarsely ground)
- 2 tablespoons flour
- 1/4 cup cold water
- 2 tablespoons parsley (chopped)
- Heat oven to 400 degrees F. Prick sweet potatoes and place on sheet of heavy aluminum foil; bake until very tender, about 1 hour.
- In large deep skillet place pork and 1/2 cup water, cover and cook over medium heat for 15-20 minutes, simmering gently to draw out juices and fat. Remove lid and boil over medium heat until liquid boils down. As juices concentrate, turn meat to brown in juices and fat until well browned on all sides. Remove pork from pan, reserve. Add onion, garlic and sugar to pan, cook and stir until onions are tender, about 10 minutes. Add beer to pan, cook and stir to remove any brown bits on the bottom of the pan. Return pork to pan along with bay leaf, tarragon, cloves, salt and pepper. Bring to a boil, lower heat, cover and simmer 20-30 minutes, until pork is very tender. In small bowl stir flour into cold water to blend thoroughly; stir into stew and cook over high heat, stirring, until thickened, about 1-2 minutes.
- Remove bay leaf; serve pork over hot, split baked sweet potatoes, garnish with parsley.