Pork and Pickled Peppers (and Potatoes)
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 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)
Description
Pork and Pickled Peppers (and Potatoes) features pork brisket bones cooked in olive oil, seasoned lightly with salt or salted during koshering. The pork is browned and then cooked covered to build tenderness. Thin strips of pickled red bell peppers—prepared days in advance by salting and soaking in vinegar—are stirred in near the end to add acidity and brightness. Optional potatoes sliced into chunks can be cooked alongside the pork, soaking up the rich pan juices for a hearty complement. The dish relies on careful seasoning and timing to meld the savory pork with the sharp, vinegary peppers. The technique involves koshering the meat by salting and draining before cooking, which enhances flavor and texture.
The method focuses on layering flavors by first searing pork to develop crust and then slow cooking it with a lid, letting it tenderize. Potatoes can be cooked partially on their own before reuniting with pork to finish cooking. Pickled peppers are added late to maintain their crispness and acidity, balancing the fatty meat. The combination creates a dish with varied textures and a balance of rich and tangy flavors.
This dish can be served immediately once all components are combined and heated through, making it suitable for a substantial meal. The pickled peppers introduce a sharpness that cuts through the pork’s richness. The potatoes provide a filling and comforting starch, rounding out the plate.
A note on koshering pork: soaking in water and salting to drain moisture helps to season and firm the meat before cooking. Adjust salt amount depending on whether koshering was performed to avoid oversalting. The pickled peppers should be prepared a few days ahead to develop flavor through salting and vinegar soaking.
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 potato sliced into long chunks-optional
Pickled Peppers:
- 3 large red bell pepper 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
- To kosher meat, soak pork in water for 30 minutes, drain, then salt generously and let drain on a rack for 15 to 20 minutes depending on size.
- Only add additional salt during cooking if meat has not been koshered.
- Pickled peppers should be made a few days in advance by salting pepper strips and soaking them in vinegar for several hours or overnight.
- Potatoes are optional but add a hearty, soft element to the dish when cooked with the pork juices.
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
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