TASTE
Colorful bell peppers stir up pork pot dish
By Linda Gassenheimer
Knight Ridder News Service
I can't pass by a grocer's display of red, yellow, orange, purple and green peppers without buying some. They're so colorful and inviting that I created a recipe to show them off.
I was in Provence one September and had a delightful one-pot dinner. The meal was served at the table right from the copper pot in which it was cooked. The colorful vegetables, meat and potatoes all cooked together made a pretty picture. This Mixed Pepper and Pork Medley will look pretty served in any pot or just right on individual plates.
Today's leaner pork cooks quickly and should not be overcooked. In general, pork needs to reach an internal temperature of 160 degrees. In this recipe, the cubes will dry out if cooked too long.
A few years ago, the Canadians developed a yellow-flesh potato called Yukon Gold. Its color and buttery flavor have made it very popular. Now there are other yellow-flesh varieties available, called gold, yellow or yellow gold. Any of these can be used in this recipe.
This meal has 375 calories, with 34 percent of them from fat.
Helpful hints: Any color pepper can be used.
Substitute small red potatoes if gold or yellow is unavailable.
Wine suggestions: For a rich but not particularly spicy blend of pork and sweet peppers, I'd suggest a low-tannin red wine, maybe a cabernet sauvignon from Chile or a California merlot.
MIXED PEPPER AND PORK MEDLEY
Preheat oven to 350 degrees. Wash potato. Do not peel it. Cut into 1-inch cubes. Place in medium saucepan and cover with cold water. Cover with a lid and boil 10 minutes. (To microwave, wash and cut into 1-inch cubes, place in a bowl with 1/2 cup water, cover and microwave on high for 5 minutes.)
Heat oil in a medium nonstick skillet. Brown pork on all sides, about 2 minutes. Remove to a plate. Add peppers, garlic and tomatoes to the pan and saute, covered, 10 minutes. If the mixture looks dry, add 1/2 cup water.
When potatoes are done, remove from water, and add to skillet. Return pork to skillet and simmer gently, covered, 10 minutes. Add salt and pepper to taste. Place bread in oven to warm for 5 minutes.
Serve meal on individual plates and sprinkle chopped parsley on top. Serve bread on the side.
Makes 2 servings.
