Ingredients: Per 4 servings
- 3 ½ lb pork meat
- ⅝ lb bell peppers, in vinegar
- 3 ½ oz extra virgin olive oil
- salt to taste
Gently fry the meat cut into chunks or slices in a pan; when it has browned, add the peppers roughly cut in large pieces, after having thoroughly drained off the vinegar, then salt and cook for a further 15 minutes approximately.