Red Pepper and Pork Stew recipe
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- Dish type
- Main course
- Stew and casserole
This Portuguese recipe combines some of my favourite flavours - pork, garlic, red pepper and lemon.
179 people made this
- 4 large cloves garlic, peeled
- 1 1/2 teaspoons coarse salt
- 2 tablespoons olive oil, divided
- 1 tablespoon whole black peppercorns
- 1kg (2 1/4 lb) pork loin medallions
- 2 red peppers, julienned
- 225ml (8 fl oz) white wine
- 2 lemons
MethodPrep:35min ›Cook:25min ›Ready in:1hr
- With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil and peppercorns into a fine paste. Transfer to a large bowl.
- With a meat tenderiser or hammer, flatten the pork medallions to 1cm (1/2 in) thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
- Heat the remaining oil in a large frying pan over high heat. Stir in the pork and garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
- Place red peppers into the frying pan, and sauté 2 to 5 minutes, until tender but firm. Pour white wine into the frying pan, and scrape up the browned bits. Reduce heat to low, return pork to frying pan, and continue cooking 10 to 15 minutes, until pork is done.
- Slice 1 1/2 lemons into thin slices. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon slices.
Reviews & ratingsAverage global rating:(131)
Reviews in English (108)
Although I would not say this was a stew, it was nonetheless very tasty. I used pork loin steaks and green, red and yellow peppers to brighten the dish up a bit. I served the pork with the sauce over it with new potatoes and fresh brocolli. Nice, healthy and very tasty. (I used double the amount of olive oil suggested for the marinate to make it go a little further).-19 Oct 2011
Enjoyed this meal, as did my mother in law which gave me lots of brownie points-17 Nov 2012
Great way to cook pork. My teenage boys loved it too!-30 Apr 2017
- 1/4 cup bacon grease
- 2 pounds pork tenderloin, cut into 1/2 inch strips
- 1/4 cup butter
- 3 onions, thinly sliced
- 2 tablespoons all-purpose flour
- 3 tablespoons paprika
- 1 green bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 2 fresh jalapeno peppers, sliced into rings
- 1 cup beef stock
- 3 tablespoons tomato paste
- 2 cloves (large) garlic, peeled and minced
- 1 teaspoon salt
- 1 bay leaf
- Heat bacon grease in a large pot over medium heat. Stir in the pork, and cook until evenly browned. Remove pork and liquid from the pot, and set aside.
- In the large pot, melt the butter over medium heat, and saute the onions until tender and lightly browned. Mix in the flour and paprika, and, stirring constantly, cook until thickened.
- Mix pork, green bell pepper, red bell pepper, yellow bell pepper, and jalapeno peppers into the pot. Stir in the beef stock, tomato paste, garlic, salt, and bay leaf. Bring the mixture to a boil.
- Reduce heat, cover, and simmer 1 to 1 1/2 hours, stirring occasionally.
- 1 ½ pounds boneless pork loin, cut into 1/2-inch cubes
- ¾ teaspoon salt, divided
- ¾ teaspoon freshly ground black pepper, divided
- 1 tablespoon olive oil, divided
- Cooking spray
- 1 cup diced red onion
- 1 red bell pepper, cut into 1/2-inch pieces
- 1 yellow bell pepper, cut into 1/2-inch pieces
- 1 orange bell pepper, cut into 1/2-inch pieces
- ¾ cup dry white wine
- 1 cup fat-free, less-sodium chicken broth
- 1 teaspoon chopped fresh thyme
- 2 peeled baking potatoes, cut into 1/2-inch cubes (about 1 pound)
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 bay leaf
- 2 teaspoons chopped fresh flat-leaf parsley
Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat. Add half of pork to pan cook 3 minutes or until lightly browned. Remove from pan with a slotted spoon. Add remaining 1 1/2 teaspoons oil to pan. Add remaining pork to pan cook 3 minutes or until lightly browned. Remove from pan with a slotted spoon keep warm.
Coat pan with cooking spray add onion and bell peppers. Add wine, scraping pan to loosen browned bits. Return pork to pan. Add broth and next 4 ingredients (through bay leaf). Bring to a boil cover, reduce heat, and simmer 1 1/2 hours or until pork is tender. Uncover and simmer 30 minutes or until sauce thickens. Discard bay leaf. Stir in remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Sprinkle with parsley.
This lovely stew was the main dish for a Portuguese dinner party that I hosted. Simply delicious.
Prep Time: 1 hr
Cook Time: 2 hrs, 30 min
1/4 cup + 2 Tablespoons extra-virgin olive oil, divided
5 pounds boneless pork butt, trim down fat a little & cut into 1-inch cubes
1 1/2 large onions, finely chopped, divided
6 large garlic cloves, minced, divided
2 1/4 cups dry white wine
1 1/2 Tablespoons tomato paste
2 1/4 cups water
finely grated zest of 2 lemons
3 whole bay leaves
4 sprigs fresh thyme
2 tsp sweet paprika
1 1/2 pounds kale, inner ribs & stems discarded, leaves coarsely chopped
5 pounds small clams and mussels (or all clams), scrubbed & rinsed
1/3 cup chopped fresh cilantro
freshly ground black pepper
RED PEPPER SAUCE:
1 (7.4-ounce) jar of roasted red peppers, drained
1 large garlic clove, minced
pinch of kosher salt
pinch of cayenne pepper
1 whole baguette, sliced
2 Tablespoons olive oil
1 clove garlic, minced
1. In a large, enameled cast-iron casserole dish, heat 1/4 cup olive oil. Working in three batches, sear pork over moderately-high heat until browned all over, about 5 minutes per batch. Using a slotted spoon, transfer the pork to a platter and season with salt. Don't worry about trying to keep it warm.
2. Sauté 1 onion and 5 cloves of garlic in the heated casserole dish and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add wine and cook over moderately high heat until reduced by a third. Whisk in tomato paste, water, lemon zest, bay leaves, thyme, paprika and a generous pinch of salt. Return meat and any accumulated juices to the casserole and bring to a boil. Cover and cook over moderately low heat, stirring occasionally, until the meat is tender, about 1 1/2 hours. (Resist the urge to take the lid off to check progress- keep the lid on and the heat will stay in there and cook that pork until it's tender as can be). Skim fat, as needed.
3. While stew is cooking, prepare the red pepper sauce: In a food processor or blender, process drained peppers with garlic, salt and cayenne pepper. Taste and add additional seasoning, if desired.
4. Prepare garlic toasts: Preheat oven to 325°F. Mix olive oil and garlic. Brush baguette slices with garlic-olive oil. Place on a baking sheet bake until lightly toasted.
5. When ready to serve: Remove casserole lid and stir in kale a handful at a time. Stir in 1/2 cup of red pepper sauce season with pepper. Cover and keep warm on very low heat.
6. Prepare clams & mussels: In a large sauté pan, heat remaining 2 Tablespoons olive oil. Add remaining minced onion and 1 clove of garlic and cook over moderate heat until softened, about 8 minutes. Add clams/mussels and remaining red pepper sauce. Cover and cook until most of the shells have opened, about 4 minutes. Pour clams and all juices, onions, etc. into the pork stew and stir gently.
7. Ladle the stew into shallow bowls. Top with cilantro and serve with garlic toasts.
*If preparing this recipe as GLUTEN FREE, just leave off the garlic toasts, or prepare something similar w/ a GF bread.
*Look for clams that are closed tightly. Don't buy them if they've opened up, unless you're sure they're still alive.
*This Portuguese stew is fabulous served over Portuguese roasted potatoes.
- Position a rack in the bottom third of the oven and heat the oven to 325°F.
- Spread the pork on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.
- In a 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium to medium-high heat until shimmering hot. Season about one-third of pork with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary each batch should take about 10 minutes to brown. Transfer the pork to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the pork, seasoning with salt and pepper before browning. Once all of the pork is browned, remove the pot from the heat to let it cool for a few minutes.
- Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the onion, celery, and carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the garlic, chipotles, cumin, and oregano and cook, stirring occasionally, until fragrant, 1 to 2 minutes.
- Add the beer, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the chicken broth and 1-1/2 cups water. Bring to a boil.
- Return the pork to the pot along with any accumulated juice. Lower the heat to maintain a simmer.
- Crumple a 12同-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.
- After 30 minutes of stewing, add the potatoes and shallots to the pot. Cover with the parchment and lid, return to the oven. After another 30 minutes, add the peppers. Cover with the parchment and lid, return the pot to the oven, and cook until the pork is fork-tender, 1/2 to 1 hour more.
- Stir in the cilantro. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.
Make Ahead Tips
The stew can be made up to 2 days ahead: Skip the degreasing step, cool to room temperature, cover, and refrigerate. Once the stew is chilled, lift the solidified fat off the top with a slotted spoon. Reheat the stew over medium-low heat to serve.
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Christopher Kimball - Pork, Sweet Pepper and Cabbage Stew
In a large dutch oven, heat the oil until shimmering. Add the cabbage and cook, stirring, until charred in spots. Add the tomato paste and cook, stirring, until it clings to the pot and browns. Add the pork, onion, bell pepper, honey, 2 cups water, and a generous pinch each of salt and pepper. Simmer, cover and cook, stirring occasionally, until the pork is tender, 30 to 40 minutes. Season with salt and pepper. Serve drizzled with additional oil and honey.
Optional garnish: chopped fresh oregano/ serve with garlicky braised greens and crusty bread.
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- 1½ Pound New York (top loin) pork roast, or boneless pork loin chops, trimmed, cut into 3/4-inch dice
- 1½ Tablespoon canola oil or other neutral-flavored oil
- 2 to 4 canned chipotle chiles in adobo sauce, minced
- 1 Teaspoon salt, or more to taste
- 2 bell peppers, ideally 2 different colors, sliced
- 1 large red onion, or white onion, sliced
- 2 14-to 15-ounce cans diced fire-roasted tomatoes
- 1 15-ounce can black beans, pinto beans, or kidney beans
- 2 Cups corn kernels, freshly sliced off the cob, canned (drained), or frozen
- 2 Tablespoons fresh oregano, chopped
In a large saucepan or small stockpot over medium-high heat, warm the oil. Add the pork, chipotles, and salt, and cook, stirring occasionally, until the pork is no longer pink on the outside, about 4 minutes. Add the peppers and onions, and cook, stirring occasionally, until the vegetables start to soften, about 4 minutes. Add the tomatoes (with their juices) and 1 cup of water, scraping up any browned bits on the bottom of the pot. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the pork, peppers, and onion are tender, about 15 minutes.
Stir in the beans (with their juices) and corn and cook, stirring occasionally, until heated through, 5 to 8 minutes. Add the oregano and additional salt as needed.
Spicy pork stew
These days it’s hot summertime, but you still need to cook! Even on the hottest days you can always get some energy from your own homemade food.
Today’s recipe is another simple and easy recipe, spicy pork stew or dwaejigogi-jjigae in Korean, a spicy, savory, juicy stew made with pork belly. Usually when I cook with pork I add kimchi, but this one doesn’t have any kimchi at all. However it’s still pretty spicy! And even though it’s made with pork belly, it’s not greasy at all. For me, the taste is very refreshing!
- 7 cloves garlic, minced
- 1 teaspoon peeled ginger, minced
- ¼ cup hot pepper paste (gochujang)
- 1 tablespoon hot pepper flakes (gochugaru)
- 2 teaspoons toasted sesame oil
- ½ teaspoon ground black pepper
- 1 pound pork belly (or pork shoulder, or some tender cuts of beef or chicken), cut into ¼ inch thick bite size pieces
- 8 ounces peeled onion, cut into chunks
- 1 medium size peeled potato (4 ounces), cut into chunks
- 3 green onions, sliced
- 1 green chili pepper, sliced
- ½ package of tofu (about 8 ounces), cut into 1/2 inch cubes
- 3½ cup water
- 1 tablespoon fish sauce
- 1 teaspoon kosher salt
- Combine the garlic, ginger, hot pepper paste, hot pepper flakes, toasted sesame oil, and ground black pepper in a bowl. Mix well and set aside.
- Add onion, potato, and pork to a medium-sized pot. Mix in the seasoning paste by hand (you can wear disposable kitchen gloves if you want). Let it sit for 10 to 30 minutes.
- Add the water, fish sauce, and salt. Stir well with a spoon and cover. Cook for 25 minutes over medium hight heat, until the pork is fully cooked and the broth is tasty.
- Stir the stew with a spoon a few times and add tofu, green onion, and green chili pepper. Cover and cook for another 5 to 10 minutes. Remove from the heat.
Ladle some to individual bowls and serve with rice.
Just finished late night cooking! Wonders of 30 min marinating time in a pot. And ginger. Wow!! Thank you, Maangchi :D
It looks mouthwatering! All you need is a bowl of rice! Maybe 2 bowls? : )
Hi Maangchi, I just love following your recipes. It’s easy to follow and the outcome is so good. Makes me want to cook everything on your website. Hahaha.
I made this today and it turned out great. I added a little rice wine vinegar for acidity, some carrots. I left out the tofu because I didn’t have that already and I used fatty chunks of pork loin because that’s what I had on hand. Very delicious.
can you use beer instead of pork? There doesnt seem to ne a lot of stews/soups with beef.
I made the recipe yesterday but it didn’t work so well (it was Brown soup and very (too) spicy but not much flavor. I used sambal instead of pepper paste because it wasn’t available here. Same goes for pork belly and the Korean flakes. I used regular ground chili flakes and pork chops. Was that the problem?
Hi Frank, try visiting an Amazing Oriental (web)shop, hot pepper paste (gochujang) is very different from sambal. Even considering the versatility of sambals we have on offer in the Netherlands, nothing comes close to the fermented peppers. Also, look for the Korean pepperflakes as they are not as spicy as the pepperflakes we get in Holland. I buy nearly a kilogram a year and still find myself running low in month 10 :)
I made this stew for my wife, her mom and her sister.
I knocked down the spice a tad by leaving out the green chilies and they loved it.
I plan on experimenting with some more of your recipes.
Your recipe inspired me want to cook it so much for my family this week, and so I did!
Admittedly, I didn’t follow your recipe exactly, but the stew was still wonderful and the outcome is the same–MY FAMILY LOVED THE DISH!
I documented my recipe and give thanks and appreciation to yours in my simple family recipe blog, which I keep primarily for my 5 daughters so that they can cook to feed themselves as well as their families in future. (https://recipesoftheumarfamily.blogspot.com/)
Thank you and my kids and I love your videos!
This looks fantastic! This will be the next soup I make, for sure.
Hi Maangchi! This looks amazing & I just bought a pound of pork belly at my local Korean store. It’s named Seoul Foods in Fridley, Minnesota. I bought your cookbook when you first released it & I proudly display it in my kitchen. This past Saturday I made Kmchi Pancake – so awesome! I’ve made many of your recipes! I love your videos, so are so cute!
I have one question on the Spicy Pork Stew what firmness of Tofu did you use?
PS – I wish I could chop like you did! Very impressive! Keep up sending us new recipes & videos! Laurie
Thank you so much! I’m so happy to hear that your Korean cooking is going well.
I use medium firm tofu. I hope that your pork stew turned out good!
I made this dish today. Unfortunately i didn’t take a picture. It was very easy to make, and very hearty and delicious. My husband asked me, “What is this?”, while taking few big spoonful of the meat, tofu and soup. He said it was delicious ^ㅇ^
We ate this with some brocoli salad, spicy dried squid sidedish, radish kimchi, and anchovy sidedish. We enjoyed our dinner very much. Thanks again for the delicious and easy recipe ^o^
I make something very similar. Daikon works well instead of potato and a little cabbage or nappa is nice too.
I blanch pork belly first for 10 minutes. It removes some of the impurities and fat. Allow to cool then slice it. Sometimes sear the belly skin side down first then add cold water to the pan.
Cut pork into 1-1/2-inch cubes. In deep skillet or shallow saucepan, heat 1 tb of the oil over medium-high heat brown pork in batches, adding more oil as necessary. Sprinkle with salt and pepper. Transfer to plate.
Tip: Brown meat in batches. Adding too much meat to the skillet at one time will cause meat to steam, not brown nicely.
Add onions to skillet cook over medium heat, stirring occasionally, for 5 minutes. Add stock and tomato paste bring to boil, deglazing pan. Return pork to skillet stir in red peppers, prosciutto, garlic, paprika, thyme and hot pepper flakes.
Grate rind from orange add to stew. Peel orange chop coarsely and stir into stew. Reduce heat cover and simmer over low heat, stirring occasionally, for 1 to 1-1/2 hours or until pork in tender. Taste and adjust seasoning.
Guajillo Pork Stew
You never know where you’re going to pick up little bits of cooking wisdom from, and those ladies were glad to share theirs. They called this dish Asado de Puerco/Pork Stew since that is a very famous name for a dish popular in the area, but everyone has their own particular way of cooking. It is also known as Chile Colorado, using local peppers from Sonora and Chihuahua, where they also add vinegar and flour, which acts as a thickening agent. This version has fewer ingredients but is tasty nonetheless.
The women just gave me a list of ingredients, with no quantities, measurements, or cooking times. But it is now a classic, not only in our home but at some of my siblings’ homes, too.
You can use other types of meats instead of pork, like chicken, shrimp or beef. The leftovers taste even better the next day and are a popular filling for tacos or gorditas.
For a more elaborated recipe of Asado de Puerco, click HERE.