Maiale e Peperoni

• 40 g lard
• 9 tbsp olive oil
• 600 g

Melt the lard with 3 tbsp of the olive oil in a pan and fry the pork on all sides until brown. Add the garlic, chilli, if using, and some salt and pepper. Sauté until the pork is cooked, about 20-25 minutes.

Halve, core and de-seed the peppers, then cut into slices. Heat the remaining olive oil in another pan and fry the peppers until soft and caramelised at the edges. Add the wine vine