‘I cook this simple and aromatic pork dish with a half a head of garlic for flavor. The peperonata is an easy dish to make, economical and very colourful if you use as many colours of pepppers that you can find’
You will need:
500g pork fillet cut into steaks
a sprig or rosemary
half a head of garlic but adjust to your taste. i do not serve the garlic but use it for flavor only
Freshly ground black pepper sprinkled on the pork
A touch of sea salt
Sprinkle the pork pieces with freshly ground black pepper and rosemary and lay on a dish. Add the head of garlic, cover and let the flavors seep through the mean in the refrigerator for at least two hours.
Remove from the fridge. Heat some olive oil in a heavy pan, add the pork, add the garlic and cook on both sides until it is fully cooked. Keep aside.
While the pork is cooking start preparing the peperonata and you will need:
2 tablespoons olive oil
2 red bell peppers, seeded, sliced into 2 long strips
2 yellow bell peppers, seeded, sliced into long strips
2 orange or green bell peppers, seeded, sliced into long strips
1 large onion, sliced into slim half moon shapes
1 garlic clove, grated
1 tablespoon dried oregano
500g tinned tomatoes
Salt and pepper to taste
1/2 cup fresh herbs of your choice, leaves torn roughly
A squeeze of fresh lemon juice and 1/4 teaspoon grated lemon rind
Heat olive oil in a large pan on medium high heat.
Add the onions, stir.
Add the peppers and stir well to combine with the onions. Add the garlic.
Sauté for 5 minutes stirring often.
The peppers should be left with a little crunch however cook them more if you prefer.
Sprinkle a little salt over everything and dried oregano. Cook for 1 minute and stir.
Add the tinned tomatoes, and cook for 10 minutes. Add the pork and cook for 5 minutes,
Turn off the heat.
Grind some black pepper over everything.
Squeeze a little lemon juice and top with grated lemon zest. The peperonata can be served hot or cold.
My pork comes from Majjal Ta Malta, vegetables by Big Fresh, spices and dried herbs by Schwartz