Red Capsicum and Pork Stew

    1 hour

    This Portuguese recipe combines some of my favourite flavours - pork, garlic, red capsicum and lemon.

    95 people made this

    Serves: 8 

    • 4 large cloves garlic, peeled
    • 1 1/2 teaspoons coarse salt
    • 2 tablespoons olive oil
    • 1 tablespoon whole black peppercorns
    • 1kg pork loin medallions
    • 2 red capsicums cut into very thin strips
    • 1 cup white wine
    • 2 lemons

    Preparation:35min  ›  Cook:25min  ›  Ready in:1hour 

    1. With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon of the olive oil and peppercorns into a fine paste. Transfer to a large bowl.
    2. With a meat tenderiser or hammer, flatten the pork medallions to 1cm thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
    3. Heat the remaining oil in a large frying pan over high heat. Stir in the pork and garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
    4. Add capsicums to the pan and cook 2 to 5 minutes, until tender but firm. Pour white wine into the frying pan, and scrape up the browned bits. Reduce heat to low, return pork to frying pan, and continue cooking 10 to 15 minutes, until pork is done.
    5. Slice 1 1/2 lemons into thin slices. Transfer the pork and capsicum mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and capsicums, and garnish with the lemon slices.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (108)


    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