Pork Stew with Red Bell Peppers

"If you are craving a quick but delicious meal for a cold winters night, i got you covered! Try my "drunken" pork stew! ."
-- @penelopesfoodblog
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  • Recipe Card
Prep time 10mins
Cook time 30mins
Serves or Makes: 4

Recipe Card


  • 1 1/2 pound pork cubes
  • 1 whole meidum onion, roughly chopped
  • 2/3 cup red wine
  • 1 1/3 ounces whisky
  • 3 whole bell peppers, cut in big pieces
  • 2 cloves garlic, minced
  • 450 tomatoes, chopped
  • 1 whole small sprig rosemary
  • 3 whole small sprigs fresh oregano, or fresh Za'atar
  • 1/2 cup hot water, optional
  • 1/4 teaspoon paprika
  • 1/4 teaspoon harissa
  • 1/4 teaspoon cumin
  • olive oil
  • salt and pepper


  • Step 1

    Preferably brine the port for 10-15 mins. In a bowl and add 2 cups of water and 2 tbsps of salt. Mix until salt is dissolved. Add the pork cubes.

  • Step 2

    Chop up the peppers in big pieces. Dice the tomatoes. Roughly chop the onion.

  • Step 3

    Drain the water from the pork and pat it dry with kitchen towels. In a cast iron skillet (or wide heavy bottom one instead) heat up some olive oil. Saute the onions for 2 mins, just until they soften. Add in the pork and saute for 10 mins over medium fire, until it’s slightly golden.

  • Step 4

    Reduce fire to low and add the wine and whiskey.

  • Step 5

    Shortly after, add the peppers, garlich, tomatoes, herbs and spices.

  • Step 6

    Cook over medium fire for anout 20 mins. If you feel that the sauce is “drying out”, add a bit of water to make it saucy. Adjust the spices if need be. Don’t over cook it, otherwise it will become tough. Serve warm with baked potatoes or french fries.

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