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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
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5 large red bell peppers

Canola oil, as needed

1/2 pound capicola, diced 1/4-inch

3 1/2 pounds pork country ribs

2 teaspoons salt

1 tablespoon freshly cracked black pepper

3 cups onions, chopped into 1-inch pieces

1/2 cup roughly chopped garlic

1 1/2 tablespoons capers

2 tablespoons caper juice

1/2 cup white wine

1/2 cup agave syrup

1 cup chicken stock

1 cup red wine vinegar


  1. 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.
  2. 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.
  3. Cover and bake for 2 hours, stirring occasionally. Remove the pork from the oven to a serving platter and serve with the sauce.
  4. 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.