Pebronata de Porc

Pork Stew with Red Wine, Bell Peppers, and Tomato

Preparation info

  • Serves


    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

Pebronata is a breath of the Mediterranean, challenging the senses with its vivid color, aroma, and taste. Cooking is done in three stages — pork, tomatoes, and peppers — and then all are joined in one glorious, fragrant mélange. The sauce comes from Corsica, where it is served with pork, beef, veal, game, or goat. Boiled macaroni, fusilli, shells, or bows are an excellent accompaniment to soak up the sauce, or you could opt for polenta. You will have a half cup of red wine left from the fu