Pork Hodgepodge

Pork Hodgepodge


  • 400 g pork meat
  • 2 onions
  • 1 garlic clove
  • little bacon
  • little pork fat
  • 2 belly peppers
  • 1 tomato can
  • 1 dl red wine
  • spices: sea salt, chili, cumin, turmeric and coriander


You can use any part of pork meat, but but it would be good if it isn’t lean, it’s better if it’s a little greasy. It will be softer and tastier. Cut it into cubes, or ask the butcher to do it for you. Then prepare mixture of spices. Use what you like, mix all well and put over the meat which still is in butcher paper. If you use turmeric like me, be careful not to end up with yellow fingers. In deep frying pan or sauce pan put some pork fat and when heat it, add meat in which you rubbed the spices well. When get nice golden color from all sides, take it out from the pan, add more pork fat and put onion chopped into ribs and little bacon chopped into stripes. After few minutes add chopped belly pepper and garlic. Stir few times, put back the meat and pour chopped tomato from the can, red wine and little water. Reduce temperature and let it cook slowly. How long you’ll cook, it depends of you. The longer, the better. Before the end, try the dish. If it misses something from the spices, add and let the dish simmer for a while.
With this hodgepodge, you can serve a large salad and mashed cauliflower or zucchini.

Pork Hodgepodge

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