Pork with sweet pepper, stewed in dark beer
10 servings
90 minutes
Pork with sweet peppers stewed in dark beer is a dish inspired by Greek cuisine, combining rich meat flavors, the sweetness of peppers, and the richness of beer marinade. Greek culinary traditions are closely tied to a love for aromatic dishes where marinades and spices reveal the full potential of ingredients. In this recipe, pork gains caramel tenderness from the combination of dark beer, honey, and sugar, while vibrant sweet peppers add freshness and juiciness. The heat of chili and garlic highlights the deep flavor nuances of the dish. It can be served with soft bread or fragrant rice that will absorb the sweet sauce. This is a true gastronomic experience where each ingredient plays its role in creating a harmonious taste.
1
We cut the meat into pieces, in thin strips.
- Pork: 1 kg
2
Soak it in beer (half a can or bottle, depending on what you take).
- Dark beer (stout/porter): 1 jar
3
Add 2-3 cloves of crushed garlic and half a chili pepper (cut into strips) to the marinade. Let it marinate in the fridge for half an hour.
- Garlic: 5 head
- Red chili pepper: 1 piece
4
While the meat is marinating, we prepare the second component: we chop the onion (can be larger, no need to chop finely), and cut all the peppers into strips.
- Onion: 1 head
- Yellow sweet pepper: 2 pieces
- Red sweet pepper: 2 pieces
- Orange sweet pepper: 2 pieces
5
In a pan (make sure it's deep enough), sauté the onion and chili, then add the meat and fry for about 15 minutes, after which add all the pepper and gradually pour in the beer.
- Onion: 1 head
- Red chili pepper: 1 piece
- Pork: 1 kg
- Yellow sweet pepper: 2 pieces
- Red sweet pepper: 2 pieces
- Orange sweet pepper: 2 pieces
- Dark beer (stout/porter): 1 jar
6
Add sugar and honey, spices to taste, pour beer again, and fry until cooked.
- Sugar: 3 tablespoons
- Honey: 2 tablespoons
- Meat spice blend: 5 g
- Dark beer (stout/porter): 1 jar
7
The result is juicy meat in caramel sauce.