Braised Pork Anchovy Stew

 The anchovies make a very delicious gravy for this stew
 
INGREDIENTS
2    tablespoons olive oil, divided
2    pounds pork loin, cut to 1 inch cubes
1    medium white onion, chopped
2    cups chopped celery, leaves and all
1    tin (2 ounces) anchovy fillets
1    cup lager beer, light or amber
1    teaspoon dried rosemary
1    teaspoon powdered coriander
2    medium sweet potatoes, diced to 1 inch cubes (2 cups +-)

METHOD

In a large skillet, add 1 tablespoon of the olive oil over medium-high heat and brown the pork cubes on all sides, about 4 to 5 minutes. Remove and set aside.  Add the onion and celery to the skillet with the remaining tablespoon of olive oil, lower the heat to medium and cook until the vegetables are tender, about 4 to 5 minutes. Push the vegetables to the sides of the skillet and add the anchovy fillets. Cook them until they dissolve into a paste and then mix them with the vegetables.

Add the beer and scrape up any brown bits on the bottom of the skillet. Add and stir the rosemary and coriander. Add the meat to the skillet and cook for 8 to 10 minutes. Add the sweet potato cubes and continue cooking until they are tender, about 7 to 8 minutes. Remove from the heat and serve immediately.