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.
4
servings10
minutes1
hour1
hour10
minutesIngredients
4 Peppers (red/yellow), rinsed, de-seeded and sliced
4 Tbsp White wine vinegar
700 g Pork (chops or loin)
1 Tbsp Salt
1 Tsp Pepper
4 Tbsp Extra virgin olive oil
Directions
- Heat a large frying pan (ideally that has 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 stirring occasionally.
- Meanwhile, cut the pork into bite-size chunks and season with salt and pepper. Set aside.
- Once the peppers have softened, increase the heat to high, pour in the vinegar, stir to combine 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.
- Pour the peppers back into the pan, ensuring all the pork is coating in the oil and juices from the peppers. Check the seasoning and adjust accordingly, finish off with a final drizzle of extra virgin olive oil.
- Serve with mash potato and salad!
Notes
- You can replace the pork with chicken or turkey if desired!
- I love to make the peppers and then serve on the side with other meat or veggie dishes! They are delicious on their own.