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Recipe courtesy of Guy Fieri
Neapolitan Red Pepper Pork
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- Level: Intermediate
- Total: 3 hr 30 min
- Prep: 15 min
- Cook: 3 hr 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1147
- Total Fat
- 61 g
- Saturated Fat
- 11 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 7 g
- Sugar
- 34 g
- Protein
- 83 g
- Cholesterol
- 296 mg
- Sodium
- 1699 mg
- Level: Intermediate
- Total: 3 hr 30 min
- Prep: 15 min
- Cook: 3 hr 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1147
- Total Fat
- 61 g
- Saturated Fat
- 11 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 7 g
- Sugar
- 34 g
- Protein
- 83 g
- Cholesterol
- 296 mg
- Sodium
- 1699 mg
Ingredients
Directions
- Preheat oven to 300 degrees F or preheat a grill over high heat. Rub the peppers with canola oil, put them on a baking sheet and roast them in the oven until golden brown, about 45 minutes to 1 hour. They can also be grilled until blackened all over. Remove the peppers to a bowl and cover the bowl. Let rest until cool enough to handle, then remove the skin and seeds and dice. Do not rinse.
- Put a Dutch oven on the stove top over high heat, coat with some canola oil and add the capicola. Saute for 3 to 5 minutes. Season the ribs with salt and pepper and add them to the pot with 3 tablespoons of oil. Brown well on all sides, then remove them to a plate. Add the onions and saute until they are starting to caramelize, then add the garlic and cook for 1 minute more. Stir in the capers and caper juice. Mix to combine and allow the mixture to caramelize a bit more. Deglaze with the white wine. Stir in the agave, chicken stock and red wine vinegar. Bring to a boil, then add the seared ribs along with the diced peppers.
- Cover and bake for 2 hours, stirring occasionally. Remove the pork from the oven to a serving platter and serve with the sauce.
- Guy's tip: you can uncover 3/4 of the way through to allow the sauce to reduce for serving. Another alternative is to remove the Dutch oven from the oven, put the pork onto a serving platter and simmer the sauce over high heat to reduce for about 5 to 10 minutes before serving.
