Oven-Braised Pork and Peppers without Potatoes

This rustic pork roast leaves out potatoes and builds its sauce from onion, carrot, pepper, tomato paste and a small splash of white wine. The original recipe starts by browning chunks of shoulder or neck in batches so they develop color, then softens the vegetables before transferring everything to a covered oven dish. Cut the pork into even pieces and use a pan large enough that it browns rather than steams. Bake at 180°C until the pork is tender, and check the thickest pieces with a thermometer before serving. A short rest lets the hot sauce settle and makes the meat easier to spoon over rice or bread. The wine can be replaced by the same quantity of broth; the dish remains a hearty, potato-free main course either way.

Helpful tips

• Use shoulder or neck, which tolerates covered braising.
• Brown in batches for better flavor.
• Use broth instead of wine in the same quantity if preferred.
• Check temperature and tenderness instead of stopping solely at 60 minutes.

Serving ideas

• Serve with cooked rice.
• Spoon over buckwheat.
• Offer crusty bread to catch the sauce.
• Pair with a simple green salad.

Food safety

Keep raw pork separate from ready-to-eat food. Use a thermometer to check at least 63°C (145°F) before serving.

Storage

Refrigerate promptly in a covered container for up to 3 days; reheat thoroughly.

Ingredients and directions

Frequently asked questions

Can I leave out the wine?

Yes. Use 50 ml broth instead, as the original post suggests.

How should I store oven-braised pork and peppers without potatoes?

Refrigerate promptly in a covered container for up to 3 days; reheat thoroughly.

How to tell when it is ready

Pork is tender and reaches at least 63°C (145°F) in the thickest piece.

Tips

• Use shoulder or neck, which tolerates covered braising.
• Brown in batches for better flavor.
• Use broth instead of wine in the same quantity if preferred.
• Check temperature and tenderness instead of stopping solely at 60 minutes.

Troubleshooting

• Use shoulder or neck, which tolerates covered braising.
• Brown in batches for better flavor.

Serving suggestions

• Serve with cooked rice.
• Spoon over buckwheat.
• Offer crusty bread to catch the sauce.
• Pair with a simple green salad.

Make ahead

Prepare ingredients ahead and observe the stated chilling, resting or rising time.

Storage

Refrigerate promptly in a covered container for up to 3 days; reheat thoroughly.

Food safety

Keep raw pork separate from ready-to-eat food. Use a thermometer to check at least 63°C (145°F) before serving.

Serve oven-braised pork and peppers without potatoes according to the doneness and storage notes.