Pork and Peppers with Wine Tomato Sauce

Here’s a quick recipe for pork. It’s nothing complicated, but it’s not so humble in flavors either. The wine tomato sauce is semi-sweet and spicy, thanks to the cayenne pepper. Yummy all over and always good on steamed rice. You can easily use the same recipe for chicken.

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It’s been a busy week and I tried to keep everything simple for meals. I can’t say the same for the my late night baking marathons last week (I’ll post about them soon), but hey, something’s gotta give when you try to fit everything in 24 hours each day.

I just realized that I rarely post pork recipes here and it’s because I rarely buy it, so I’ll post one that I just cooked. It’s nothing complicated, but it’s not so humble in flavors either. The sauce is semi-sweet and spicy, thanks to the cayenne pepper. Yummy over all and always good on steamed rice.

Pork and Peppers in Wine Tomato Sauce

It’s definitely one of my better experiments that made it to our site. Please enjoy!

Pork and Peppers with Wine Tomato SaucePork and Peppers in Wine Tomato Sauce

Ingredients:

  • 1 kilo pork shank, cut in 1 1/2″ cubes
  • 1 orange pepper, sliced into thin strips
  • 1 yellow pepper, sliced into thin strips
  • 4 roma tomatoes, seeds removed and chopped
  • 1/3 cup dry white wine
  • dash of cayenne pepper
  • salt
  • pepper
  • vegetable oil

Preparation

1. Coat the bottom of a large frying pan with oil and place in medium-high heat. Put the pork and sprinkle with salt and pepper, brown in 2 batches and transfer on a plate.

2. Lower the heat to medium and saute the orange and yellow peppers in the same pan for a few minutes until they start to pick up the brown bits. Don’t overcook the peppers. Put in a small plate for later use.

3. Pour white wine on the pan and let it simmer until it is reduced to half, and scrape off the brown bits while simmering. Add the chopped tomatoes and wait for them to soften. When the skin begins to peel off, press the tomato pieces against the pan to create a paste. Add 1/8 tsp salt and a dash of cayenne pepper.

4. Mix in the pork meat. Cover and simmer for 5 minutes and turn off the heat. Add the peppers and serve with steamed rice.

Variation: You can definitely replace pork with chicken tenders if you like.

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7 Comments

  • May 11, 2009 4:01 am

    simple is often times the best in my book – and this dish does look like its long on flavor!

    doggybloggys last blog post..I have created a monster

    • joy
      May 11, 2009 11:51 pm

      Simple it is. :) Sometimes I labor in the kitchen for a party and yet the simplest dish is often the most complemented one. haha.

  • May 11, 2009 1:57 pm

    I like the sweetness that the bell peppers bring.

    Wonder if using a chipotle pepper instead of just cayenne would make the dish more complex.

    Nates last blog post..Pavlova Recipe

    • joy
      May 11, 2009 11:52 pm

      Indeed. The bell peppers really shine in this dish. I honestly wouldn’t know as I haven’t cooked with chipotle pepper. I’m not too much into spicy because my tastebuds can’t take it. :D

  • May 12, 2009 10:49 am

    Looks delicious. I’m having pork tonight. Maybe i’ll give it a try.

    The Food Hunters last blog post..Mother’s Day Dinner Recap

  • May 12, 2009 7:02 pm

    Mmmmmm…you know how much I love my pork recipes. This one looks yummy too. So much food, so little time…

    Kristinas last blog post..Frittata with Prosciutto, Potatoes & Thyme

  • May 24, 2009 4:54 am

    Very nice Recipe. I also love that you provide the Recipe as a pdf, thanks! Greets from Cologne

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