* 3/4 lb boneless pork loin, cut, into 1-inch pieces
* 1 essence
* 2 tbsp olive oil
* 1 cup chopped onions
* 1/2 cup chopped bell peppers
* 1/4 cup chopped celery
* 1 salt and black pepper
* 2 tbsp flour
* 1 lb purple sweet potatoes, peeled and cubed
* 2 cup veal stock
* 1/4 cup chopped green onions
* 1 cup shredded sweet potato
* 2 tbsp chopped green onions
* 1 tbsp brunoise red peppers
DIRECTIONS
Toss the pork in a mixing bowl with Essence.
Heat olive oil in a large saute pan. Add pork once heated and cook until evenly browned. Take the pork out of the pan and reserve.
Put onions, peppers and celery in a mixing bowl and add salt and pepper to taste.
Mix flour with the oil and continuously stir for about 5 minutes until moderately brown roux. Put the onions, peppers and celery to cook for about 3 minutes.
Put the pork back into the skillet and cook for another 4 minutes along with constant stirring.
Put the sweet potatoes and broth. Once the liquid boils, lower heat and allow simmering for about 45 minutes. Add in the green onions and check seasonings.
Use shredded sweet potato as nest and continue frying until crisp. Add Essence according to taste.
Ladle the stew onto shallow bowl and add sweet potato nest, green onions and peppers as garnish.
Loading ...
