I’m not a fan of pork. I’m talking about “pork” pork, vs. bacon here. I don’t really like pork roasts, loin, or chops. But to appease the Hubby, who is a fan, we bought a sack of pork chops from Costco and a slab of pork shoulder. I decided to try a recipe from my favourite Greek cookbook – Vefa’s Kitchen – first, pork with peppers from Florina. Now it called for red peppers (2.25 lbs of them) in the recipe, but besides pork, I’m also not a fan of peppers. Raw, I love with dip, but when cooked bell peppers just turn nasty. Hubby is the complete opposite, where he despises raw bells and doesn’t mind the cooked. We both don’t mind some roasted red peppers and we like roasted anahiems, so that’s what I used.
The stew was a very tasty way of using pork and I won’t have a problem making, and eating, it again. Like quite a few recipes in the cookbook, it’s a deceivingly simple recipe, rustic, yet the few flavours combine to make a hearty and satisfying dish.
Pork with Peppers
Ingredients
- 1 cup olive oil
- 2.25 pounds boneless pork shoulder cut into small pieces
- 4 onions chopped
- 5 garlic cloves smashed
- 2 tablespoons red wine vinegar
- 400 grams chopped tomatoes**
- 2 bay leaves
- 1/4 teaspoon allspice powder
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 375 ml jar of roasted red peppers drained
- 5 medium sized anaheim peppers
- 4-5 sprigs of oregano stripped and chopped
Instructions
- Heat a few tablespoons of the oil in a dutch oven, add the meat in batches and brown. Add more oil as needed in between batches. Remove the meat and set aside.
- Add a bit more oil to the pan, if needed, and add the onions and a dash of salt and pepper, and let soften.
- Once the onions have softened, add the garlic, vinegar, tomatoes, spices, and season with salt and pepper.
- Stir well to combine, then add the meat.
- Stir to combine, reduce the heat, add the lid and let simmer for approximately an hour.
- While the meat is cooking char the outsides of the anaheims over a flame, on the bbq, or under the broiler, place in a bowl, cover in saran wrap and let sit for about 5 to 10 minutes.
- Cut the stems off, peel off the charred skin, and cut into strips (approximately 1 x 3 inches).
- Drain the red peppers and cut into similar sized strips.
- When the meat has simmered for an hour, sprinkle with the chopped oregano, stir to mix, then lay the strips of peppers on top Do not stir in!
- Replace the lid and let simmer an additional 15 minutes.
- Serve hot.