Pork and Pickled Peppers (and Potatoes)
A simple, Italian pork and pickled pepper dish which you can add potatoes to, if you wish.
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 notes for link to recipe
- 2 large potatoes (sliced into long chunks-optional)
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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