Pork with Bell Peppers
Ingredients
- Ingredients
- 1 Saddle of suckling pig (1.6 kg, with chop bone and rind)
- Sea salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 2 Tomatoes
- 1 green Bell pepper
- 2 yellow Bell pepper
- 1 orange Bell pepper
- 1 onion
- 2 garlic cloves
- 3 bay leaves
- 1 tsp Orange zest
- 2 sprigs dried Lavender
- 1 untreated Orange (juice)
Preparation steps
Preheat the oven to 200°C (approximately 400°F) convection.
Rinse the pork and pat dry. Season with salt and pepper and fry in oil in a hot roasting pan on all sides. Roast for about 30 minutes in the preheated oven. If necessary add a little water to prevent scorching.
Meanwhile, blanch the tomatoes, shock in cold water, peel, quarter, core and cut into small pieces. Rinse the bell peppers, cut in half, trim and cut into strips. Peel onion and garlic, chop garlic finely and cut the onion into strips. Add onion and garlic to the meat with bay leaves, pepper strips, orange peel and lavender. Pour the orange juice, season with salt and pepper and continue to roast at 140°C (approximately 275°F) until meat is done, about 30 minutes.
Increase oven temperature at the end of cooking time (or turn on broiler) and cook the pork on a broiler pan until crispy, watching carefully. Serve sliced meat with bell peppers.
