Neapolitan Red Pepper Pork Recipe

Name: Neapolitan Red Pepper Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.
2
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.
3
They can also be grilled until blackened all over.
4
Remove the peppers to a bowl and cover the bowl.
5
Let rest until cool enough to handle, then remove the skin and seeds and dice.
6
Do not rinse.
7
Put a Dutch oven on the stove top over high heat, coat with some canola oil and add the capicola.
8
Saute for 3 to 5 minutes.
9
Season the ribs with salt and pepper and add them to the pot with 3 tablespoons of oil.
10
Brown well on all sides, then remove them to a plate.
11
Add the onions and saute until they are starting to caramelize, then add the garlic and cook for 1 minute more.
12
Stir in the capers and caper juice.
13
Mix to combine and allow the mixture to caramelize a bit more.
14
Deglaze with the white wine.
15
Stir in the agave, chicken stock and red wine vinegar.
16
Bring to a boil, then add the seared ribs along with the diced peppers.
17
Cover and bake for 2 hours, stirring occasionally.
18
Remove the pork from the oven to a serving platter and serve with the sauce.
19
Guy's tip: you can uncover 3/4 of the way through to allow the sauce to reduce for serving.
20
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.

1227

kcal

Calories

Fat

Carbs

131

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 large red bell peppers, Canola oil, as needed, 1/2 pound capicola, diced 1/4-inch, 3 1/2 pounds pork country ribs, and more.

Yes, Neapolitan Red Pepper Pork falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Neapolitan Red Pepper Pork

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions