The golden rule when it comes to braising is patience. Meat that’s simmered in stock (as with this recipe) is ready when it falls apart with the touch of a fork—and that takes time. We cooked the sweet potatoes in a separate dish to avoid overcooking and dissolving them into the sauce. But when reunited, the flavour of the tender pork doused in maple syrup and the garlicky gooeyness of the potatoes warms us to the core.