The Abruzzese of Italy love hot peppers and delight in food that has a bit of a kick. In this rich pork stew, calledspezzantino dimaiale alla'abruzzese, red bell peppers add sweetness and balance the heat. Some versions of this recipe use chopped rosemary instead of fennel seed.
Ingredients
Serves 6
Step 1
In a skillet or large sauté pan, heat 4 tablespoons of the olive oil over high heat. Working in batches, brown the pork on all sides, adding more olive oil,l as needed and seasoning with salt and black pepper as you turn the meat. Each batch should take 8 to 10 minutes. When a batch is ready, use a slotted spoon to transfer the pieces to the tagine. Deglaze the pan with about one-half the wine and pour the juices over the meat.
Step 2
In a skillet or sauté pan, warm the remaining 2 tablespoons olive oil over medium heat and add the onion. Sauté for about 10 minutes, until very soft. Add the garlic, fennel seeds, and chile pepper and cook for 3 minutes longer. Add the remaining wine and the tomatoes and simmer for a few minutes to blend the flavors. Transfer the sauce to the tagine along with the pork and its juices. Add the bell peppers, raise the heat to medium, and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours, until the pork is meltingly tender.
Step 3
Taste the stew and adjust the seasoning. You can add a few spoonfuls of vinegar for balance.
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Reviews (10)
Back to TopVery good, simple recipe. I used only 1 serrano pepper but it did the trick. I suggest making the stew a day ahead;the flavor really developed after sitting in the refrigerator for a day. Also excellent with lamb.
Anonymous
Austin Tx
8/13/2012
This was great!I used Bengal Bay spice "Panch Phoron" instead of fennel seeds (fennel seeds, yellow mustard seeds,chamushka, cumin, fenugreek seeds) Also ran can of whole tomatoes in blender (less intense than the ones crushed already)Agree it was specially good for cheap cut, trimmed of most fat. Read More //m.fonts4kids.com/recipes/food/notes/Pork-Stew-with-Sweet-Hot-Peppers-from-the-Abruzzo-351490#ixzz1lVhwq4oj
jbrich
cape cod
2/5/2012
I made this exactly as written so to offer a fair review (used a jalapeno). The only difference is that I simmered with the lid ajar since I love thicker sauces. This turns in to a rich and hearty stew with tons of flavor. I added cilantro to my personal bowl after taking a few bites without it (I love cilantro). Next time I will add more red pepper flakes and probably other vegetables like fresh okra or sweet potatoes. I added the red wine vinegar (2T?) and it really does add depth. Very, very good. I look forward to tasting it on the second day.
Phaselow
Milwaukee, WI
6/7/2011
I don't know why, but I expected a stew, & this was basically a pasta sauce. The pork was beautifully cooked, but a similar idea done with Italian sausage would've tasted much better. Won't try again.
julianaiwg
France
1/10/2011
喜欢这道菜的简单性。我添加了4 - 5hot vinegar peppers in a jar, without the vinegar, chopped them in a large dice. They added another layer of flavor and just the right amount of heat. Served over polenta, this was fantastic. Can't wait to see how it tastes the next day.
Anonymous
Upstate NY
1/4/2011
Really good. Subtle flavour. A great way to use a cheap cut. As always, it's better the next day. I used less crushed tomatoes -- spooning them from the can with a slotted spoon -- to bring the amount of liquid to just below the surface of the meat mixture. After bringing the mixture to the boil I placed it in the oven at 250 degrees for two hours.
Anonymous
Vancouver, Canada
5/31/2010
This tasted like it took hours to prepare and yet it was an easy dish for a beginner cook like me. Delicious!!
candystar60
Louisville, KY
5/12/2010
Fantastic recipe. Easy preparation with complex flavors. I left the fennel seeds whole (because I forgot to toast them!) and I would do it again, since it worked so well this time. Definitely a keeper!
nimhoran
Pittsburgh
11/26/2009
This was a wonderful rich meal, perfect for a cold evening. The only changes I changed were to use less crushed tomatoes but should have increased the crushed red peppers; but it was delicious.
MPayton1
Prince Albert SK
10/3/2009
Delicious. I made it with a pork loin that I had started to grill on a Weber but did not have enough heat. I removed it and it was very undercooked. I will be making this again.
timothytjl
North Salem, NY
2/28/2009
