This dish is very easy to prepare, however, it’s independent and extraordinary as well. Juicy and mild piece of pork loin, baked with garlic and thyme and served with stewed sweet peppers and onions. This is a punch line in this easy to prepare meat, and it’s a perfect match which adds a sour-sweet flavor.
The best part is that you can hardly feel the taste of pepper (as well as onion). This works great especially for me as I’m hardly a big bell peppers fan. All you can feel is a harmonious blend of flavors. It looks a bit rustic, but as soon as you try, the dish will sparkle with new colors.
Contents
🔪 Ingredients
- 2 different-colored sweet peppers
- 2 pieces of fat pork loin on the bone
- 1 onion
- 1 tbsp. sugar
- 3 tbsp. red wine vinegar
- A few twigs of thyme
- A few basil leaves
- 30 g (1 oz) unsalted butter
- 2 cloves of garlic
- Salt, pepper
Equipment:
Nothing, that you wouldn’t have
🥣Directions
Take 2 different-colored sweet peppers, peel from seeds and innards. Put the pepper vertically and cut off the upper part, but don’t touch the inner one. As a result, you’ll get a few parts of the pepper and the upper part with seeds and innards.
Now slice it. Eventually, I used only one pepper, first of all, because I don’t like it very much and second of all, I was cooking for 1 serving.
Slice 1 onion in half-rings. To get more soft taste cut ‘from pole to pole’ (How? Check out by the link above). I sliced 1 half this way and another by the orbital technique.
Now let’s prepare the sauce itself. Warm-up 1-1,5 tbsp. of vegetable oil on the large frying pan. Put in there sliced onion and pepper. Add 1 tbsp. of sugar, salt, and pepper.
Fry for about 5 minutes, stirring from time to time. You need to cook on the high heated frying pan to make sure pepper is frying but not stewing in juices.
After 4-5 minutes add 3 tbsp. of red wine vinegar and wait a few minutes until it evaporates.Meanwhile, chop a few basil leaves. Roll into a tube and slice.
Add 1 tbsp. of virgin oil to the peppers and cook for another 2-3 minutes. Add chopped basil, mix everything and take off the fire.
Put it to the bowl, cover with a food wrap, and move on to the meat.
I used a loin, but also a good option is meat on the bone. Especially if it has a good fat layer, it’ll be more gentle. Make a few 5 mm incisions with a sharp knife every 1-2 cm, but try not to get to the meat.
Clean the frying pan with a paper towel (or wash/use another one), add 1 tbsp of oil and turn on the fire. Squash 2 cloves of garlic with a knife. Don’t peel it, just put the garlic on the cutting board, put the knife with a flat side on it and hit with a palm or fist.
A minute before frying sprinkle with a pinch of salt and a freshly ground pepper from each side.
Put the meat on the frying pan, add the thyme and garlic. Fry for 4 minutes until golden crust, turn and fry for another 4 minutes. Fry from the sides. Take a metal tungs, put on one side, hold for 10-15 seconds, and do the same with the other sides.
If you have a kitchen thermometer, you need to get 60 degrees in the middle (actually 63, but it’ll get 3 degrees while resting).
Add 30 g (1 oz) of unsalted butter a few minutes before done, let it melt. Bend the pan, scoop batter with a spoon, and pour on the meat.
If you don’t have a thermometer, trust your intuition. But in fact, you’ll need about 7-8 minutes to cook meat. Take it off the fire, put on the plate, and pour every piece with a tbsp of juices from the frying pan. Cover the plate with foil and let it rest for 8-10 minutes.
Warm up the peppers if they’ve already cooled. Put them on the serving plate, form a ‘pillow’ for the meat. When the meat is ready, put it on the peppers and serve.
🙋♂️ FAQ
What cut of pork should I use for Pork with Sweet Pepper?
You can use pork loin, pork shoulder, or pork tenderloin. Each cut will provide a slightly different flavor and texture.
Can I substitute the sweet pepper with another vegetable?
Yes, you can substitute sweet pepper with other bell peppers, zucchini, eggplant, or mushrooms. The taste may vary slightly.
How can I make the dish spicier?
You can add more chili flakes or fresh chili peppers to make the dish spicier.
What can I serve with Pork with Sweet Pepper?
This dish pairs well with steamed rice, mashed potatoes, or a fresh green salad.
How long does it take to cook Pork with Sweet Pepper?
The cooking time may vary depending on the cut and size of the pork pieces, but generally, it should take about 20-30 minutes to cook thoroughly.
Can I use a slow cooker for this recipe?
Yes, this recipe can be adapted for a slow cooker. Just adjust the cooking time accordingly.
Can I store and reheat leftovers?
Yes, leftovers can be stored in the refrigerator for up to 3 days and reheated in a microwave or stovetop.
What other spices can I use in this dish?
You can try adding spices like paprika, cumin, or coriander to alter the flavor of the dish.
Can I make this dish vegetarian or vegan?
To make it vegetarian, you can replace the pork with tofu or tempeh. For a vegan version, also ensure any sauces or additional ingredients you use are vegan-friendly.
Is this dish gluten-free?
This dish can be made gluten-free, just ensure that any sauces or condiments used in the recipe are certified gluten-free.
Pork With A Sweet Pepper
Equipment
- nothing, that you wouldn’t have
Ingredients
- 2 different-colored sweet peppers
- 2 pieces of fat pork loin on the bone
- 1 onion
- 1 tbsp sugar
- 1 tbsp red wine vinegar
- A few twigs of thyme
- A few basil leaves
- 30 g unsalted butter
- 2 cloves of garlic
- salt
- pepper
Instructions
- Take 2 different-colored sweet peppers, peel from seeds and innards. Put the pepper vertically and cut off the upper part, but don’t touch the inner one. Now slice it.
- Slice 1 onion in half-rings.
- Warm-up 1-1,5 tbsp of vegetable oil on the large frying pan. Put in there sliced onion and pepper. Add 1 tbsp of sugar, salt, and pepper. Fry for about 5 minutes, stirring from time to time. You need to cook on the high heated frying pan to make sure pepper is frying but not stewing in juices.
- After 4-5 minutes add 3 tbsp of red wine vinegar and wait a few minutes until it evaporates.
- Meanwhile, chop a few basil leaves. Roll into a tube and slice.
- Add 1 tbsp of virgin oil to the peppers and cook for another 2-3 minutes. Add chopped basil, mix everything and take off the fire. Put it to the bowl, cover with a food wrap.
- Make a few 5 mm incisions with a sharp knife every 1-2 cm, but try not to get to the meat.
- Clean the frying pan with a paper towel (or wash/use another one), add 1 tbsp of oil and turn on the fire.
- Squash 2 cloves of garlic with a knife.
- A minute before frying sprinkle with a pinch of salt and a freshly ground pepper from each side. Put the meat on the frying pan, add the thyme and garlic. Fry for 4 minutes until golden crust, turn and fry for another 4 minutes. Fry from the sides. Take a metal tungs, put on one side, hold for 10-15 seconds, and do the same with the other sides.
- Add 30 g of unsalted butter a few minutes before done, let it melt. Bend the pan, scoop batter with a spoon, and pour on the meat.
- You’ll need about 7-8 minutes to cook meat. Take it off the fire, put on the plate, and pour every piece with a tbsp of juices from the frying pan. Cover the plate with foil and let it rest for 8-10 minutes.
- Warm up the peppers if they’ve already cooled. Put them on the serving plate, form a ‘pillow’ for the meat. When the meat is ready, put it on the peppers and serve.
