I remember coming in from school and knowing instantly that Mum had made pork & peppers for dinner just by the amazing aroma in the air. Mum would always serve this family favourite with a creamy mash potato and the pan would be put on the table so that everyone could dip bread into the delicious juices. Who knew that a recipe with such few ingredients could bring such joy.
The key to this recipe is to allow the peppers enough time to cook down so they get soft and infuse the olive oil with their flavour before pouring in the vinegar for that extra kick of flavour. To do this, you ideally need to use a big, deep frying pan with a lid to allow the peppers to not be too crowded and by having the lid on, it will steam the peppers and fry them at the same time. Then you get to fry the pork in all that wonderful juice so it really soaks up all the flavour.
I would also make this when I was at university and have it for lunch the next day, it’s tasty at room temperature so perfect for a packed lunch. Also, if you’re on a Whole30, this is a perfect recipe as it is compliant – I would recommend serving a compliant mash potato (using ghee and compliant unsweetened coconut milk), baby potato salad or even cauliflower rice. So give it a go, and I hope you love it as much as my family does.
Prep time: 10 minutes Cook time: 1 hour Total time: 1 hour 10 minutes
Ingredients 3 Large Peppers (red/yellow), rinsed, de-seeded and sliced 2 Tbsp White wine vinegar 700g Pork (chops or loin), cut into bitesize chunks 1 Tbsp Salt 1 Tsp Pepper 4 Tbsp Olive oil
Heat a large frying pan (ideally with a lid) on a high heat for 2-3 minutes, add olive oil and heat for a further 2 minutes. Reduce heat to low and add the peppers. Season with a pinch of salt and pepper, stir and cook for 45 minutes with the lid on. Stir occasionally.
Once the peppers have softened, increase the heat to high, pour in the vinegar, stir and allow most of the liquid to absorb and evaporate. Remove the peppers from the pan and set aside.
With the heat still on high, add the pork and allow to cook for around 10 minutes until browned. If the pork releases water, use a paper towel to soak it up and add additional olive oil if required.
Return the peppers to the pan, ensuring all the pork is coated in the oil and juices from the peppers. Check the seasoning and adjust accordingly.
Serve with mash potato and salad!