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Pork with vinegar-pickled peppers

  • 50 minutes
  • Easy
  • Second Courses

Ingredients: Per 4 servings

  • 3 ½ lb pork meat
  • lb bell peppers, in vinegar
  • 3 ½ oz extra virgin olive oil
  • salt to taste

Preparation:

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.