Pork with bell peppers is a classic combination of products that is used in cooking around the world. Meat fried with vegetables is not only tasty, but also useful. Many nutritionists advise supplementing meat products with vegetables, which has a great effect on general health. Vegetables in the diet - this is only a plus. Therefore, today we will fry pork with Bulgarian pepper in a frying pan - the dish is simple and uncomplicated, but the result will please everyone, and some will even surprise those who have not cooked it before.
Pork for the recipe, you can use any, that is, different parts. You can buy a shoulder blade, loin, tenderloin or neck. Pork pulp can be with a little fat, it all depends on what you like. The neck part is the fattest, but there are people who always buy this part. Thanks to the fat that is melted in the frying process, the meat is juicy and tender. Also our advice is that the pork should not be dry, cut it into pieces of medium size. Very small, no need to cut, the meat can get overdried.
Step-by-step photos help you visually understand the cooking process. For brightness, use red pepper, but if you do not get one like this, then use any shade, as long as the pepper is sweet and juicy. Pepper will give the dish not only an elegant look, but also complement the meat with an incredible aroma. The combination of pork and sweet pepper is just a masterpiece. The meat comes out so delicious that it is impossible to break away.
- pork pulp - 400 grams;
- Sweet Bulgarian pepper - 2 pcs.
- onions - 1 pc .;
- vegetable oil - 30 grams;
- salt, pepper - to taste.
How to cook pork with bell pepper
For the recipe we need onions and sweet Bulgarian pepper. Peel and chop vegetables: chop the onion into half rings, and pepper in randomly medium slices.
Wash pork pulp, wipe with napkins to remove all excess water. Cut the meat into medium sized pieces.
Pour the butter into the pan, warm for some time over medium heat and put the pieces of pork into it. The meat should immediately begin to hiss and begin to roast. In this case, a ruddy golden crust is formed. Do not cover the pan with a lid.
Stir meat periodically to make it golden on all sides. Add spices: salt and pepper to taste. Send the onion half rings in the pan, fry with the meat for 2-3 minutes, until the juice is formed. Onions should be soft and transparent.
Pour the sweet pepper and fry all together for another 3-4 minutes. Pork will be juicy, fragrant and so delicious. The meat inside will remain tender and melting in your mouth.
Prepared pork with Bulgarian pepper served hot. This dish can be garnished with any porridge, potatoes or pasta. However, without a side dish will be delicious. Good appetite!