Pork Piperade Recipe
I like to "spice up" my meat dishes with peppers, and this Basque Piperadeadapted from a Spanish recipeis a family favorite. The bright red and green peppers look especially good with meats like pork, chicken or seafood...but I use the sauce to season beef when I cook that, too.
- 1 pound boneless pork, cut into 1-1/2-inch x 1/8-inch strips
- 1/4 cup King Arthur Unbleached All-Purpose Flour
- 1 envelope taco seasoning, divided
- 2 tablespoons vegetable oil
- 3 tablespoons olive oil
- 1 thinly slice Spanish onion
- 2 sweet red peppers, julienned
- 2 cups canned plum tomatoes, drained (reserve juices)
- In a small paper bag, combine flour and half of seasoning mix. Add few pork strips at a time and shake to coat.
- Heat vegetable oil in a heavy 10-in. skillet; stir-fry pork until golden brown and tender. Remove pork to a platter; cover and keep warm.
- Drain skillet. Heat 3 tablespoons olive oil. Stir-fry onion and pepper until crisp-tender. Chop tomatoes; add to skillet. In small bowl, combine reserved taco seasoning and tomato juices. Stir until blended; add to skillet mixture. Cook and stir until thickened. Return pork to skillet; heat through. Yield: 8-10 servings.
Originally published as Pork Piperade in Country Woman January/February 1990, p31
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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