Pork and Pickled Peppers (and Potatoes)
Pork and pickled peppers with potatoes is a typical Italian dish from the region where my mother was born. If you love pickles, you’ll flip for this dish.
One of my all time favorite dishes from my Italian family is pork and pickled peppers (with or without potatoes).
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It’s hard for me not to mention Peter Piper when talking about pickled peppers, but truly, he has no business here. Pickled peppers are no joking matter.
Seriously, how many of you have actually eaten pickled peppers? Since I’m a vinegar and pickle “fiend,” these mouth-watering, red beauties are one of my favorite things to eat, especially when prepared with pork. They entice me as much as the best, dark chocolate!
This is a meal that my mother and her family ate when she was growing up in Italy. However, it was usually made only once a year, when the pigs were slaughtered to make prosciutto, sausages, cotechino, and pancetta. The tips of the ribs were typically prepared with pickled peppers.
Now, when we make this, we also add potatoes because we love them and they go really well with the pork and peppers. You can ask for pork brisket bones from your butcher or the meat department of your local grocery store.
If you love sweet red peppers, try this recipe, too!
I’m going to show you how to make the original dish (including how to pickle peppers) and at what point to add the potatoes, if you so choose.
Pork and Pickled Peppers (and Potatoes)
recipe passed down from my Nonna Chiarina serves 4
FULL PRINTABLE RECIPE BELOW
Ingredients
- olive oil
- pork brisket bones
- Kosher salt (I prefer Diamond Crystal brand)
- pickled peppers (see directions below)
- (potatoes)
Directions
How I Kosher meat for pork and pickled peppers (and more).
*although I’m not Jewish, I LOVE to Kosher meats when cooking as it really brings out the flavor, especially with pork (I know, the irony.) PLEASE NOTE: I am not Jewish and do not claim that my method is the correct way to Kosher meat.
This is how I “kosher”: soak the meat in water for 30 minutes, drain and place on a cookie rack over the sink, preferably at an angle so the meat can drain after being salted.
Then using KOSHER salt, (no other salt will do-honest!) sprinkle it generously on all sides of the meat and let it drain. How long you ask? That’s where you will learn with practice because it depends on how thick the meat is. I would advise starting out with 15 to 20 minutes with small pieces of meat, or chicken, then after you’ve made the dish, if you decide it needed more salt, leave it longer the next time.
To Kosher a large roast would probably require an hour or so, but until you get some practice, err on the side of a shorter time, as you can always add salt later, but you can’t take it out. Koshering turns the meat a lovely pink color and amps up the flavor like you won’t believe. It’s worth the trouble, truly.
Do not add any more salt to the meat when cooking.
Place 2 or 3 tablespoons of olive oil in a saute pan over medium high heat, and add the pork pieces.
Once pork is seared on one side, turn the pieces, then place the cover on the pan for about 15 minutes.
Remove the lid, and continue to cook the pork (adding potatoes if using-you can remove the pork and cook the potatoes until almost ready (add some salt) then add the pork back in and continue cooking the pork and potatoes.)
The pork will soon start to brown and caramelize nicely.
At this time, add the pickled peppers, as they do not need to cook for too long.
After about 8 minutes or so, remove the pork and pickled peppers from heat, and serve immediately.
Serve the Pork and Pickled Peppers
Because I pre-salted the pork, the flavor is fabulous! No spices needed!
Here is the finished dish: pork, pickled peppers and potatoes.
How to Pickle Peppers
- long, red, Italian type peppers, cut into long strips (not too thin)
- Kosher salt
- apple cider vinegar (or white wine vinegar)
Place pepper strips in a bowl or container and sprinkle generously with Kosher salt.
Set aside for 4 to 6 hours or overnight, then rinse and drain well.
Heat the vinegar in a pot over medium high heat until it comes to a boil, then add the peppers.
Keep peppers under the vinegar mixture for about 2 minutes, then remove from heat and allow to cool. Place peppers and vinegar in a jar or glass container and store in the fridge until ready to use. These will keep in the fridge for 3 to 4 weeks.
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Pork lover like me? Then try this fantastic pork schnitzel recipe!
Pork and Pickled Peppers (and Potatoes)
Ingredients
Pork and Pickled Peppers and Potatoes:
- 2 Tbsp olive oil
- 1 lb pork brisket bones (preferably Koshered- see notes)
- ⅛ tsp Kosher salt (to taste, I prefer Diamond Crystal brand)
- 8 oz pickled peppers (see directions below-make them a few days before using)
- 2 large potatoes (sliced into long chunks-optional)
Pickled Peppers:
- 3 large red peppers (long, Italian-type, cut into strips but not too thin)
- ½ tsp Kosher salt (generous sprinkle)
- 1 ½ cup vinegar (apple cider or white wine)
Instructions
Pork and Pickled Peppers and Potatoes:
- Place olive oil in a saute pan over medium-high heat, and add the pork pieces. If you koshered the meat, do not add any more salt.
- Once pork is seared on one side, turn the pieces, then place the cover on the pan for about 15 minutes.
- Remove the lid, and continue to cook the pork (adding potatoes if using-you can remove the pork and cook the potatoes until almost ready (add some salt) then add the pork back in and continue cooking the pork and potatoes.
- The pork will soon start to brown and caramelize nicely.
- At this time, add the pickled peppers, as they do not need to cook for too long.
- After about 8 minutes or so, remove from heat and serve immediately.
How to Pickle Peppers (make a few days before using):
- Place pepper strips in a bowl or container and sprinkle generously with Kosher salt.
- Set aside for 4 to 6 hours or overnight, then rinse and drain well. Heat the vinegar in a pot over medium high heat until it comes to a boil.
- Add the peppers and submerge in the vinegar then remove from heat, and allow to cool. Place peppers and vinegar in a jar or glass container and store in the fridge until ready to use. These will keep in the fridge for 3 to 4 weeks.
Notes
- An unofficial version of how I Kosher meat
- *Although I'm not Jewish, I LOVE to Kosher meats when cooking as it really brings out the flavor, especially with pork (I know, the irony.) PLEASE NOTE: I am not Jewish and do not claim that my method is the correct way to Kosher meat.
- This is how I "kosher": soak the meat in water for 30 minutes, drain and place on a cookie rack over the sink, preferably at an angle so the meat can drain after being salted.
- Then using KOSHER salt, (no other salt will do-honest!) sprinkle it generously on all sides of the meat and let it drain. How long you ask? That's where you will learn with practice because it depends on how thick the meat is. I would advise starting out with 15 to 20 minutes with small pieces of meat, or chicken, then after you've made the dish, if you decide it needed more salt, leave it longer the next time.
- To Kosher a large roast would probably require an hour or so, but until you get some practice, err on the side of a shorter time, as you can always add salt later, but you can't take it out. Koshering turns the meat a lovely pink color and amps up the flavor like you won't believe. It's worth the trouble, truly.
Nutrition
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Si Christina. , this is the second recipe I have looked at this evening. , very interesting , so Im new to your posts starting today , . I live in Texas hill country on Lano river and lake LBJ. good fishing ,,, grow my garden I ate picking peppers and picketing mane hot and mild all are rare and from different parts of the world. have never heard of salting the peppers first ,interesting that would remove a lot of moisture hmm long red Italian peppers almost all green peppers turn that’s when they are at their peak sweetness or heat ,, did that pepper have a little heat or was it sweet , Im guessing a little heat, by the way using straight vinegar at 5% acidy would prevent botulism and not canning would last a year easy but tend to soften maybe that’s why salted for so long keeps them more crunchy ,sounds like they are a Fresno ripened type. gonna try that tomorrow, pickled a quart of Italian beans yesterday use them in a Blody Mary yum. ,. my pepperonchino peppers are green now but stir fried den in omelet great, do yo have a garden ?? was an associate of Jimmy to his friends ,James Beard in the 1970s, the famous CHEF . the pork available here is good mini ribs on da bone the tiny end about 2 inches long and Pigs fee meat for yourr sausage recipe fresh hocks also available I use for head cheese or we called just pickled pigs feet. so so good. Peace always Joseph
The red peppers are just sweet red peppers, no heat. Yes, the salt is a good step to add. :) We just grow a few things, not a real garden.
I was wondering if you could use pork loin in this?
You could use any cut of pork, Debbie. The one used in the recipe is what my Nonna used. Enjoy, it’s very tasty!
Oh. My. Goodness.
I cooked this tonight for our dinner – we both found it just perfect.
The pork was lovely and tender and I used sweet piquant mini peppers which worked really well – oh so good.
Christina – a great recipe. Thank you.
Loved it.
Val (UK)