Stewed Pork and Purple Sweet Potatoes (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3/4 pound boneless pork loin, cut into 1-inch pieces |
essence, recipe follows |
2 tablespoons olive oil |
1 cup chopped onions |
1/2 cup chopped bell peppers |
1/4 cup chopped celery |
salt and black pepper |
2 tablespoons flour |
1 pound purple sweet potatoes, peeled and cubed |
2 cups veal stock |
1/4 cup chopped green onions |
1 cup shredded sweet potato |
2 tablespoons chopped green onions |
1 tablespoon brunoise red peppers |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
Directions:
1. In a mixing bowl, toss the pork pieces with 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 40-45 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.
2. Essence (Emeril's Creole Seasoning):
3. Combine all ingredients thoroughly and store in an airtight jar or container.
4. Yield: about 2/3 cup
5. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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