Fläskgryta med söta och starka paprikor från Abruzzo

Ingredients for Pork Stew with Sweet & Hot Peppers from the Abruzzo

• 90ml olive oil, plus extra as needed

• 900g boneless pork shoulder, cut into 1 1/2-inch cubes

• Salt and freshly ground black pepper

• 240 ml torrt rödvin

• 1 large yellow onion, finely chopped

• 5 garlic cloves, minced

• 1 tablespoon fennel seeds, toasted and crushed

• 1 fresh hot chilli pepper (jalapño or serrano), chopped, or 1/2 teaspoons chilli pepper flakes, plus more as needed

• One 800g can crushed plum tomatoes with juice

• 2 large red peppers, cut into large dice

• Red wine vinegar (optional)

In a skillet or large sauté pan, heat 60ml of the olive oil over high heat. Working in batches, brown the pork on all sides, adding more olive oil,l as needed and seasoning with salt and black pepper as you turn the meat. Each batch should take 8 to 10 minutes. When a batch is ready, use a slotted spoon to transfer the pieces to the tagine. Deglaze the pan with about one-half the wine and pour the juices over the meat.

In a skillet or sauté pan, warm the remaining 2 tablespoons olive oil over medium heat and add the onion. Sauté for about 10 minutes, until very soft. Add the garlic, fennel seeds, and chilli pepper and cook for 3 minutes longer. Add the remaining wine and the tomatoes and simmer for a few minutes to blend the flavours. Transfer the sauce to the tagine along with the pork and its juices. Add the peppers, raise the heat to medium, and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours, until the pork is meltingly tender.

Taste the stew and adjust the seasoning. You can add a few spoonfuls of vinegar for balance.

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