Pork and Pickled Peppers (and Potatoes)
User Reviews
5.0
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
4
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Calories
862 kcal
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Course
Main Course
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Cuisine
Italian
Pork and Pickled Peppers (and Potatoes)
A simple, Italian pork and pickled pepper dish which you can add potatoes to, if you wish.
Ingredients
Pork and Pickled Peppers and Potatoes:
- 2 Tbsp olive oil
- 1 lb pork brisket bones (preferably Koshered- see notes)
- ⅛ tsp kosher salt (to taste, I prefer Diamond Crystal brand)
- 8 oz pickled peppers (see directions below-make them a few days before using)
- 2 large potatoes (sliced into long chunks-optional)
Pickled Peppers:
- 3 large red peppers (long, Italian-type, cut into strips but not too thin)
- ½ tsp kosher salt (generous sprinkle)
- 1 ½ cup vinegar (apple cider or white wine)
Instructions
Pork and Pickled Peppers and Potatoes:
- Place olive oil in a saute pan over medium-high heat, and add the pork pieces. If you koshered the meat, do not add any more salt.
- Once pork is seared on one side, turn the pieces, then place the cover on the pan for about 15 minutes.
- Remove the lid, and continue to cook the pork (adding potatoes if using-you can remove the pork and cook the potatoes until almost ready (add some salt) then add the pork back in and continue cooking the pork and potatoes.
- The pork will soon start to brown and caramelize nicely.
- At this time, add the pickled peppers, as they do not need to cook for too long.
- After about 8 minutes or so, remove from heat and serve immediately.
How to Pickle Peppers (make a few days before using):
- Place pepper strips in a bowl or container and sprinkle generously with Kosher salt.
- Set aside for 4 to 6 hours or overnight, then rinse and drain well. Heat the vinegar in a pot over medium high heat until it comes to a boil.
- Add the peppers and submerge in the vinegar then remove from heat, and allow to cool. Place peppers and vinegar in a jar or glass container and store in the fridge until ready to use. These will keep in the fridge for 3 to 4 weeks.
Notes
An unofficial version of how I Kosher meat
*Although I'm not Jewish, I LOVE to Kosher meats when cooking as it really brings out the flavor, especially with pork (I know, the irony.) PLEASE NOTE: I am not Jewish and do not claim that my method is the correct way to Kosher meat. This is how I "kosher": soak the meat in water for 30 minutes, drain and place on a cookie rack over the sink, preferably at an angle so the meat can drain after being salted. Then using KOSHER salt, (no other salt will do-honest!) sprinkle it generously on all sides of the meat and let it drain. How long you ask? That's where you will learn with practice because it depends on how thick the meat is. I would advise starting out with 15 to 20 minutes with small pieces of meat, or chicken, then after you've made the dish, if you decide it needed more salt, leave it longer the next time. To Kosher a large roast would probably require an hour or so, but until you get some practice, err on the side of a shorter time, as you can always add salt later, but you can't take it out. Koshering turns the meat a lovely pink color and amps up the flavor like you won't believe. It's worth the trouble, truly.
- *Although I'm not Jewish, I LOVE to Kosher meats when cooking as it really brings out the flavor, especially with pork (I know, the irony.) PLEASE NOTE: I am not Jewish and do not claim that my method is the correct way to Kosher meat.
- This is how I "kosher": soak the meat in water for 30 minutes, drain and place on a cookie rack over the sink, preferably at an angle so the meat can drain after being salted.
- Then using KOSHER salt, (no other salt will do-honest!) sprinkle it generously on all sides of the meat and let it drain. How long you ask? That's where you will learn with practice because it depends on how thick the meat is. I would advise starting out with 15 to 20 minutes with small pieces of meat, or chicken, then after you've made the dish, if you decide it needed more salt, leave it longer the next time.
- To Kosher a large roast would probably require an hour or so, but until you get some practice, err on the side of a shorter time, as you can always add salt later, but you can't take it out. Koshering turns the meat a lovely pink color and amps up the flavor like you won't believe. It's worth the trouble, truly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 862 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 862kcal | 43% |
| Carbohydrates | 45g | 15% |
| Protein | 16g | 32% |
| Fat | 68g | 105% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 33g | 165% |
| Cholesterol | 82mg | 27% |
| Sodium | 548mg | 23% |
| Potassium | 1370mg | 29% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 3866IU | 77% |
| Vitamin C | 195mg | 217% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5.0
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