Yield: 1 Servings
|¾ pounds||Boneless pork loin, cut, into 1-inch pieces|
|2 tablespoons||Olive oil|
|1 cup||Chopped onions|
|½ cup||Chopped bell peppers|
|¼ cup||Chopped celery|
|Salt and black pepper|
|1 pounds||Purple sweet potatoes,, peeled and cubed|
|2 cups||Veal stock|
|¼ cup||Chopped green onions|
|1 cup||Shredded sweet potato|
|2 tablespoons||Chopped green onions|
|1 tablespoon||Brunoise red peppers|
In a mixing bowl, toss the pork pieces with Essence. In a large saut_ 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 40-45 minutes. Stir in the green onions and check seasonings. Make nests with shredded sweet potato and fry until crispy. Season with Essence. Spoon the stew into a shallow bowl and garnish sweet potato nests, green onions, and peppers.
Posted to MC-Recipe Digest V1 #328 Recipe by: ESSENCE OF EMERIL SHOW#EE2434 From: Meg Antczak <meginny@...> Date: Wed, 4 Dec 1996 07:57:46 -0500