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Pork With A Sweet Pepper

by Olexiy Bayev
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This post is also available in: Русский (Russian)

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 pepper and onion. 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 sweet pepper 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.

What you Need to Cook Pork With A Sweet Pepper

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 unsalted butter
  • 2 cloves of garlic
  • Salt, pepper

EQUIPMENT:

Nothing, that you wouldn’t have

How to Make Pork With A Sweet Pepper: Step-by-Step 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. 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. Peel peppers from seeds for pork with a sweet pepper

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.

Slice 1 onion in half-rings for pork with a sweet pepper

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.Fry the peppers for pork with a sweet pepper

After 4-5 minutes add 3 tbsp of red wine vinegar and wait a few minutes until it evaporates.Add 3 tbsp of red wine vinegar for pork with a sweet pepperMeanwhile, 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.

Put sauce to the bowl for pork with a sweet pepper

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.Make a few incisions with a sharp knife for pork with a sweet pepper

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.Squash 2 cloves of garlic with a knife for pork with a sweet pepper

A minute before frying sprinkle with a pinch of salt and a freshly ground pepper from each side.Salt and pepper the meat for pork with a sweet pepper

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 of unsalted butter a few minutes before done, let it melt. Bend the pan, scoop batter with a spoon, and pour on the meat.Add 30 g of unsalted butter for pork with a sweet pepper

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.Put the meat on the plate for pork with a sweet pepper

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.Form a ‘pillow’ for the meat for pork with a sweet pepper

Pork With A Sweet Pepper

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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 pepper and onion.
Pork With A Sweet Pepper easy to make step-by-step recipe
CourseDinner
CuisineBritish
Cook Time20 minutes
Total Time35 minutes
Servings2
Calories383kcal

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.

Nutrition

Calories: 383kcal | Carbohydrates: 15g | Protein: 30g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 73mg | Potassium: 751mg | Fiber: 3g | Sugar: 11g | Vitamin A: 4161IU | Vitamin C: 154mg | Calcium: 23mg | Iron: 1mg
Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!
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