Ingredients Needed for Wine-Simmered Pork and Veggie Stew
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 tablespoon olive oil
2 garlic cloves, sliced
½ teaspoon paprika powder
½ teaspoon thyme
2 tablespoons of vegetable oil
14 ounces of pork neck, diced
1 red onion, sliced
1 spring onion, sliced
1 cup red wine
1 teaspoon harissa paste
½ cup tomato sauce
1 tea spoon cumin
How to Cook Wine-Simmered Pork and Veggie Stew
- Preheat the oven to 400°F/200°C.
- Add the bell peppers in a large bowl.
- Season them with olive oil, salt, garlic, paprika, and thyme. Mix.
- Line a baking tray with parchment paper. Place the bell peppers over it. Slide the tray into the oven and roast them for 20 minutes.
- In the meantime, heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the pork neck and fry it until well browned.
- Heat the remaining vegetable oil in another skillet. Add the red onion and cook it until it softens. Then add the spring onion and cook it a few seconds, stirring often.
- Add the roasted bell peppers, red wine, and fresh thyme.
- Add harissa paste, tomato sauce, cumin, and the cooked pork. Stir.
- Cook everything on low heat until the sauce reduces by half.