Ingredients Jump to Instructions ↓

  1. 3/4 lb 340g / 11oz Boneless pork loin - cut into 1" pieces

  2. Emeril's Essence - seeNote

  3. 2 tablespoons 30ml Olive oil

  4. 1 cup 62g / 2 1/5oz Chopped onions

  5. 1/2 cup 73g / 2.6oz Chopped bell peppers

  6. 1/4 cup 27g / 1oz Chopped celery

  7. Salt - to taste

  8. Freshly-ground black pepper - to taste

  9. 2 tablespoons 30ml Flour

  10. 1 lb 454g / 16oz Purple sweet potatoes - peeled, cubed

  11. 2 cups 474ml Veal stock

  12. 1/4 cup 15g / 1/2oz Chopped green onions

  13. 1 cup 237ml Shredded sweet potato

  14. 2 tablespoons 30ml Chopped green onions

  15. 1 tablespoon 15ml Brunoise red peppers

Instructions Jump to Ingredients ↑

  1. In a mixing bowl, toss the pork pieces with Emeril's Essence.

  2. 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.

  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 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 to 45 minutes. Stir in the green onions and check seasonings.

  4. Make nests with shredded sweet potato and fry until 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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