Bell Pepper Pork Sauté
Course: PorkDive into a dish that’s a riot of color and flavor: a Bell Pepper Pork Sauté that brings together succulent pork, crisp bell peppers, and a symphony of herbs and spices. This dish is a vibrant testament to the magic that happens when simple ingredients are combined with a bit of culinary creativity. It’s the kind of meal that’s both easy to whip up on a busy weeknight and impressive enough to serve at a weekend dinner party.
Marinating the pork in a mixture of lemon juice, honey, and soy sauce does more than just infuse it with flavor; it starts the tenderizing process, ensuring that each bite is juicy and packed with a tangy-sweet depth. As the pork simmers gently in the broth, it absorbs the aromatic essence of basil and oregano, herbs that have been celebrated since ancient times for their health benefits and flavor-enhancing properties.
Bell peppers not only add a pop of color but also bring a wealth of vitamins A and C to the table, turning this dish into a powerhouse of nutrition. The addition of olive oil, a staple in healthy cooking, introduces healthy fats that are good for the heart.
Historically, the practice of sautéing meat with vegetables can be traced back to numerous cultures, showcasing the universal appeal of combining protein with the freshness of produce. This recipe, with its roots in the simplicity of home cooking, is a nod to those traditions, offering a meal that’s as nourishing as it is delicious.
Calorie-wise, this pork sauté strikes a nice balance. While pork is the star of the show, it’s lean, making it a good source of protein without an overload of fat, especially when paired with the lightness of the bell peppers and the healthy fats from the olive oil.
In essence, this dish is a celebration of flavors, textures, and nutrients, proving that you don’t need to sacrifice taste for health. It’s a meal that’s sure to bring warmth and satisfaction to any table, embodying the essence of home-cooked comfort food with a nutritious twist.
Marinating the pork in a mixture of lemon juice, honey, and soy sauce does more than just infuse it with flavor; it starts the tenderizing process, ensuring that each bite is juicy and packed with a tangy-sweet depth. As the pork simmers gently in the broth, it absorbs the aromatic essence of basil and oregano, herbs that have been celebrated since ancient times for their health benefits and flavor-enhancing properties.
Bell peppers not only add a pop of color but also bring a wealth of vitamins A and C to the table, turning this dish into a powerhouse of nutrition. The addition of olive oil, a staple in healthy cooking, introduces healthy fats that are good for the heart.
Historically, the practice of sautéing meat with vegetables can be traced back to numerous cultures, showcasing the universal appeal of combining protein with the freshness of produce. This recipe, with its roots in the simplicity of home cooking, is a nod to those traditions, offering a meal that’s as nourishing as it is delicious.
Calorie-wise, this pork sauté strikes a nice balance. While pork is the star of the show, it’s lean, making it a good source of protein without an overload of fat, especially when paired with the lightness of the bell peppers and the healthy fats from the olive oil.
In essence, this dish is a celebration of flavors, textures, and nutrients, proving that you don’t need to sacrifice taste for health. It’s a meal that’s sure to bring warmth and satisfaction to any table, embodying the essence of home-cooked comfort food with a nutritious twist.
Ingredients
500g (1.1 lbs) Pork, diced
100ml (3.5 fl oz) Chicken broth or water
1 bell pepper, cut into strips
1 onion chopped into half rings
3 tbsp olive oil
2 tbsp soy sauce
1 tbsp honey
2 tbsp lemon juice
1 tsp basil
1 tsp oregano
A bunch of chives finely chopped
1 tsp salt
Half a pepper
Directions
- Mix lemon juice, honey and soy sauce in a bowl.
- Add the mixture to the meat and leave to marinate for 15 minutes.
- Place the meat and sauce in a frying pan and saute in olive oil for 10 minutes, stirring constantly, add salt and spices, then add broth. Reduce the heat to low and cook with a closed lid for another 30 minutes, stirring occasionally until all the broth has evaporated.
- In another frying pan, saute the onion in olive oil until golden brown.
- Transfer onions to the pan with the meat.
- In the same pan we used for frying onions, saute the bell pepper for 3-4 minutes.
- Transfer the peppers to the pan with the meat and saute the mixture for about a minute to combine all the flavors.
- Finally, sprinkle the chives over the completed dish.
- This dish goes well with rice or pasta
