This Portuguese recipe combines some of my favourite flavours - pork, garlic, red capsicum and lemon.
Made it more kid friendly. I didn't have anything but red wine and used it instead and the dish was INCREDIBLE! The capsicum is very spicy so the next time I will not only use the right kind of wine for the proper taste, but, I will cut back on the black pepper for the 4 little eatters at my table......moist...very, very, moist! A real meat stretcher dish too with leftovers for lunch! - 29 Sep 2008
Used different ingredients. When I origially posted this recipe (under an old user account that I forgot) I left out the cup of chicken stock that you add just after the alcohol from the wine has cooked off. You should first remove the peppers and reduce the liquid by half before adding the pork and peppers back to the pan. - 29 Sep 2008
Used different ingredients. This dish was terrific, particularly if you like pepper. After removing the pork from the pan, I added a bit of cornflour to thicken the sauce just a touch. Also used a red, an orange and a yellow capsicumfor splendid colour. Delicious! - 29 Sep 2008