pork essentials: spicy onion/pepper stew

How To Make pork essentials: spicy onion/pepper stew

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  1

  PREP/PREPARE
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  To make this recipe you will need a good ovenproof pot with a lid. I prefer my Dutch oven.
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  I mentioned this in the introduction, but it bears repeating. The best cut of pork for this recipe is a pork shoulder, with most of the fat cap removed. For example, if you try this dish using a tenderloin, you will wind up with dried up bits of pork. How do I know that… because I tried one. Live and learn.
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  Gather your ingredients (mise en place).
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  Place a rack in the bottom position and preheat the oven to 350f (175c).
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  Remove most of the fat from the pork shoulder, then cut into 2-inch (5cm) cubes.
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  Add the pork and sliced onions to an ovenproof pot, then toss with the olive oil, salt and pepper.
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  Place into the preheated oven, covered, and bake, for 1 hour.
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  Remove from the oven, use a ladle or large spoon to remove about half the liquid.
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  Stir in the honey, red-pepper flakes, and garlic.
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  Return to the oven, uncovered, and cook an additional 2 hours.
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  Open the oven and stir the pork about every 20 minutes or so.
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  About twenty minutes before the end of the baking time, add the red/green bell peppers.
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  Remove from the oven, stir in the sesame oil, and allow to sit for 10 minutes before serving.
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  PLATE/PRESENT
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  I like to serve this over some steamed white rice, a sprinkle of sesame seeds, and a small side salad lovingly drizzled in a light vinaigrette. Enjoy.
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  Keep the faith, and keep cooking.
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