| Level: | Intermediate |
| Total: | 3 hr 30 min |
| Prep: | 15 min |
| Cook: | 3 hr 15 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
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
Excellent flavor, nice bite from the vinegar.
This Neapolitan Red Pepper Pork is absolutely delicious — excellent. We made it just a few days ago for a family get together and everyone loved it. So delicious — we used boneless country ribs.
Definatly “on point” and the next time i’ll add more liquid and thicken it up so there’ll be lots of leftover gravy to save for the next round of mashies.
Sorry I just didn’t like this one. I found it too sweet and very greasy.
Guy, you outdid yourself. Great weekend meal. Served some smokey home fries on the side and it balanced out the flavors perfectly. My husband must have told me 10 times how delicious it was. We mashed the leftovers a little and are going to let it soak in the sauce all night. Tomorrow’s lunch will be toasted Neapolitan Red Pepper Pork Hoagies topped with melted Muenster cheese. Thanks again, a definite keeper!!!
This was one of the most delicious meals I have had in a long time! So tender and very flavorful!
Simple but a lot of work. Worth it. I ran out of time and only did the oven part for an hour but cranked it to 350. Was still excellent. Rich sauce, all of the words – sweet, savory, some acid. Perfect balance. Will toss in some crushed red pepper next time but family loved it. Served it with Alex’s Buccatini. I usually do not follow recipes but with these two they were on target.
The sauce is delicious, and the pork ribs very tender. My sauce was too greasy, though, and next time I will de-grease before adding the onions.