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, especially since this is also an alliterative title using Ps!

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 roasted red pepper antipasto 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 notes)
• (potatoes – optional)

Directions

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.

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Pork lover like me? Then try this fantastic pork schnitzel recipe!

Pork and Pickled Peppers (and Potatoes)

Servings: 4

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

A simple, Italian pork and pickled pepper dish which you can add potatoes to, if you wish.

5 from 18 votes

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Ingredients

US CustomaryMetric

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 notes for link to recipe
• 2 large potatoes (sliced into long chunks-optional)

Get Recipe Ingredients

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.

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

Serving: 1 | Calories: 813kcal | Carbohydrates: 37g | Protein: 15g | Fat: 67g | Saturated Fat: 23g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 33g | Cholesterol: 82mg | Sodium: 245mg | Potassium: 1075mg | Fiber: 5g | Sugar: 4g | Vitamin A: 15IU | Vitamin C: 37mg | Calcium: 33mg | Iron: 2mg

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Author: Christina Conte

Course Main Courses

Cuisine Italian

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