Cooking Index - Cooking Recipes & IdeasA Stewed Pork And Purple Sweet Potatoes Recipe - Cooking Index

A Stewed Pork And Purple Sweet Potatoes

Type: Pork
Courses: Main Course
Serves: 1 people

Recipe Ingredients

3/4 lb 340g / 11ozBoneless pork loin - cut into 1" pieces
  Emeril's Essence - see * Note
2 tablespoons 30mlOlive oil
1 cup 62g / 2.2ozChopped onions
1/2 cup 73g / 2.6ozChopped bell peppers
1/4 cup 27g / 1ozChopped celery
  Salt - to taste
  Freshly-ground black pepper - to taste
2 tablespoons 30mlFlour
1 lb 454g / 16ozPurple sweet potatoes - peeled, cubed
2 cups 474mlVeal stock
1/4 cup 15g / 0.5ozChopped green onions
1 cup 237mlShredded sweet potato
2 tablespoons 30mlChopped green onions
1 tablespoon 15mlBrunoise red peppers

Recipe Instructions

In a mixing bowl, toss the pork pieces with Emeril's Essence.

In a large saute pan, heat the olive oil. When the oil is hot, add the pork and brown evenly. Remove the pork from the pan and set aside.

In a mixing bowl, season the onions, peppers, and celery with salt and pepper. Stir the flour into the oil, stirring constantly for about 4 to 5 minutes, for a medium-brown roux. Add the onions, peppers, and celery to the roux and cook for about 2 to 3 minutes or until slightly wilted. Return the pork to the skillet and cook, stirring constantly for 3 to 4 minutes. Add the sweet potatoes and broth. Bring the liquid up to a boil and reduce to a simmer. Cook for 40 to 45 minutes. Stir in the green onions and check seasonings.

Make nests with shredded sweet potato and fry until crispy. Season with the Essence. Spoon the stew into a shallow bowl and garnish with sweet potato nests, green onions, and peppers.


* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2434 broadcast 11-22-1996) - Downloaded from their Web-Site -


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.