• A Stewed Pork And Purple Sweet Potatoes

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    • 3/4 lb Boneless pork loin cut into 1" pcs see * Note
    • 2 Tbsp. Extra virgin olive oil
    • 1 c. Minced onions
    • 1/2 c. Minced bell peppers
    • 1/4 c. Minced celery Salt to taste Freshly-grnd black pepper to taste
    • 2 Tbsp. Flour
    • 1 lb Purple sweet potatoes peeled, cubed
    • 2 c. Veal stock
    • 1/4 c. Minced green onions
    • 1 c. Shredded sweet potato
    • 2 Tbsp. Minced green onions
    • 1 Tbsp. Brunoise red peppers


    1. In a mixing bowl, toss the pork pcs with Emeril's Essence.
    2. In a large saute/fry pan, heat the extra virgin olive oil. When the oil is warm, add in the pork and brown proportionately. Remove the pork from the pan and set aside.
    3. 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 min, for a medium-brown roux. Add in the onions, peppers, and celery to the roux and cook for about 2 to 3 min or possibly till slightly wilted. Return the pork to the skillet and cook, stirring constantly for 3 to 4 min. Add in the sweet potatoes and broth. Bring the liquid up to a boil and reduce to a simmer. Cook for 40 to 45 min. Stir in the green onions and check seasonings.
    4. Make nests with shredded sweet potato and fry till crispy. Season with the Essence. Spoon the stew into a shallow bowl and garnish with sweet potato nests, green onions, and peppers.

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