John Myers
Ingredients for 6 servings:
- 1 kg smoked pork with bone
- 7 small chili peppers, fresh
- 2 tbsp oil, thistle
- 300 ml red wine, dry
- 6 bell peppers, green, yellow, red
- 1 large onion(s)
- 2 bulbs garlic, red
- 1 tbsp oil, safflower
- ½ bottle of cream (cooking cream)
- e.g. salt and pepper
- Parsley, for garnishing
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
only for those who love it fiery
Heat two tablespoons of oil in a pressure cooker, remove the stems from the chili peppers, and sear them with the smoked pork. Deglaze with the wine, close the pressure cooker, and cook for about 45 minutes. Meanwhile, wash, trim, and strip the bell peppers. Peel and dice the onion, as well as the garlic. Heat 1 tablespoon of oil in a pan, fry the onion and garlic, and deglaze with the meat juices from the now-cooked smoked pork. Add the pepper strips and cook on low heat with the lid on for a few minutes. Remove the smoked pork from the bone, slice it, and place it on top of the vegetables to keep warm. Serve with parsley potatoes.
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