• In a wide pan, once hot, add the olive oil and sauté the pork pieces with the allspice until well browned on both sides. Remove the pork from the pot and place it on a platter and keep it warm until needed again.
• In the same pot, add a little more olive oil and sauté the onion until it turns golden brown, then add the colored bell peppers along with the garlic and a little salt to sauté and release their juices.
• Next, add the pieces of meat into the vegetables and bring to a boil with a wooden spoon and deglaze the dish with white wine.
• When the alcohol has evaporated, add the chicken stock along with the bay leaves, a little salt and freshly ground pepper and a little lukewarm water just enough to cover the meat and simmer over a low heat with the lid on.
• Watch the food from time to time and add a little lukewarm water if necessary.
• Ten minutes before turning off the heat, add the kefalograviera (or kasseri cheese - yellow salty cheese) and olives and allow the ingredients to blend together.
• Serve the pork with its sauce and sweet potato puree.

For the mashed sweet potatoes:

• Put the sweet potatoes in a deep saucepan with the onion and leek finely chopped and cover the vegetables with water, adding the curry powder and salt.
• Boil over medium heat and when ready, remove them with a slotted spoon and grind them in a food processor until smooth.
• At the end, add the butter and blend until it melts very well. If the sweet potato puree is thick, thin it out with a little of the water that you boiled the vegetables in.