"If you are craving a quick but delicious meal for a cold winters night, i got you covered! Try my "drunken" pork stew! ."
Pork Stew with Red Bell Peppers
3
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 10mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 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
Method
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.