Title: A stewed pork & purple sweet potatoes
 Categories: New, Text, Import
      Yield: 1 Recipe
 
    3/4 lb Boneless pork loin, cut,
           -into 1-inch pieces
           Essence
      2 tb Olive oil
      1 c  Chopped onions
    1/2 c  Chopped bell peppers
    1/4 c  Chopped celery
           Salt and black pepper
      2 tb Flour
      1 lb Purple sweet potatoes,,
           -peeled and cubed
      2 c  Veal stock
    1/4 c  Chopped green onions
      1 c  Shredded sweet potato
      2 tb Chopped green onions
      1 tb Brunoise red peppers
 
  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.