Portofino Pepper Pot Recipe
Ingredients
| Lean pork | 1 1/2 Pound | |
| Paprika pepper | 4 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pepper red | 1 | |
| Green pepper | 1 | |
| Cucumber | 1/2 | |
| Fennel bulbs | 2 | |
| Oil | 5 Tablespoon | |
| Onions | 4 , sliced | |
| Tomato Paste | 3 Tablespoon | |
| Bouillon cube | 1 | |
| Buttermilk | 1 1/4 Cup (16 tbs) |
Directions
Cut the meat into strips and rub with the paprika and salt.
Remove the pith, core and seeds from the peppers and cut into strips.
Peel and dice the cucumber.
Trim and slice the fennel.
Heat the oil in a flameproof casserole.
Add the pork and onion and fry for 5 minutes.
Add the peppers, cucumber and fennel, and stir well.
Continue to cook for 2-3 minutes.
Mix together the tomato paste, bouillon cube and buttermilk, then pour into the casserole.
Simmer for a further 10 minutes.
Serve hot.
Remove the pith, core and seeds from the peppers and cut into strips.
Peel and dice the cucumber.
Trim and slice the fennel.
Heat the oil in a flameproof casserole.
Add the pork and onion and fry for 5 minutes.
Add the peppers, cucumber and fennel, and stir well.
Continue to cook for 2-3 minutes.
Mix together the tomato paste, bouillon cube and buttermilk, then pour into the casserole.
Simmer for a further 10 minutes.
Serve hot.
Chef
