Maiale e Peperoni

Name: Maiale e Peperoni (Pork and Pickled Peppers)
Cuisine: Italian
Ingredients: 3 garlic cloves, finely sliced; 1 red chilli (optional), finely chopped; salt and pepper; salt and pepper; 600 g fleshy red peppers; 4 tbsp white wine vinegar; 600 g diced pork (lean and fat), or fillet, cut into medallions; 600 g diced pork (lean and fat), or fillet, cut into medallions; 600 g diced pork (lean and fat), or fillet, cut into medallions; 600 g diced pork (lean and fat), or fillet, cut into medallions; 9 tbsp olive oil; 40 g lard

Pork and Pickled Peppers

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

Ingredients

40 g lard
9 tbsp olive oil
600 g

Europe
Italy
Main course
Gluten-free
Winter
Summer

Method

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