Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Slow-cooked pork and pepper stew — Italy.
Equipment: Large casserole with lid
Measures and names
Ingredients
- 700 g pork shoulder, cubed
- 2 peppers
- 1 onion, sliced
- 3 garlic cloves
- 1 tbsp tomato purée (tomato paste)
- 1 x 400g tin chopped tomatoes
- 150 ml white wine
- 200 ml stock
- Rosemary and bay
- 1 tbsp olive oil
- Green salad, to serve
Method
- Heat the oil in a casserole and brown the pork in batches. Remove.
- Cook the onion and peppers for 6 minutes, until softened.
- Add the garlic and tomato purée for 1 minute, then pour in the wine and let it bubble away by half.
- Add the tomatoes, stock, rosemary and bay. Return the pork, season, cover and simmer gently for 1 hour, until tender.
- Remove the bay and rosemary stalks, taste and adjust, and serve with a green salad or cauliflower mash.
Swaps and tips
A rustic Italian stew that’s even better reheated. Serve with cauliflower mash or salad, not bread.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 28 g | 13 g | 4 g | 26 g | 429 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
