A Stewed Pork And Purple Sweet Potatoes

Recipe Ingredients

3/4 lb	340g / 11oz	Boneless pork loin - cut into 1" pieces
		Emeril's Essence - see * Note
2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Chopped onions
1/2 cup	73g / 2.6oz	Chopped bell peppers
1/4 cup	27g / 1oz	Chopped celery
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Flour
1 lb	454g / 16oz	Purple sweet potatoes - peeled, cubed
2 cups	474ml	Veal stock
1/4 cup	15g / 0.5oz	Chopped green onions
1 cup	237ml	Shredded sweet potato
2 tablespoons	30ml	Chopped green onions
1 tablespoon	15ml	Brunoise 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.

Hints

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

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2434 broadcast 11-22-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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