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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: 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.
| Ingredients:
3/4 Pound(s) Boneless pork loin, cut
2 Tablespoon(s) Olive oil
1 Cup(s) Chopped onions
1/2 Cup(s) Chopped bell peppers
1/4 Cup(s) Chopped celery
2 Tablespoon(s) Flour
1 Pound(s) Purple sweet potatoes
2 Cup(s) Veal stock
1/4 Cup(s) Chopped green onions
1 Cup(s) Shredded sweet potato
1 Tablespoon(s) Brunoise red peppers |
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