Wednesday, October 13, 2010

Peppers and Pork

When fellow member Jet sent me a link to Jamie Oliver's pepper and pork-shoulder recipe, I knew that I had to give it a go. The flavors just looked so luscious and perfect for the gorgeous peppers that are still heating up our shares.

Sadly, Jamie's people have made it all but impossible for me to cut and paste the recipe here, so you'll just have to visit his site. It's worth it for the picture anyway.

A few notes on the recipe: If you are a slow-cooker type, you can absolutely dump the whole deal into the cooker and set it on low for 8 hours. Works just as well as the oven. Also, as Jet pointed out, when you cook chiles for ages, they lose most of their heat, so you can easily double the number of chiles and still have the results be fairly mild. If your pork is exceptionally cubic, you may want to cut it in half so as to reduce the amount of liquid needed to cover the pork. And finally, do not skip the part where he tells you to add lemon zest to the sour cream. It is a critical flavor element at the end, and I promise you will LOVE it.

We made it for some of my husband's coworkers to absolute raves. It's hard to go too far wrong with pork shoulder, but this is truly excellent.

- Christiana

1 comment:

Lisa McKinnon said...

For us old-fashioned types who still read cookbooks, this recipe also is on page 257 of his 2007title "Jamie at Home." It is a most excellent cookbook!

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There is plenty of gozo at Rio Gozo Farm. That is JOY in Spanish and joy is one of the most dependable products we have. Gozo is commonly found in gardens and farms. Once you get a little gozo up and going it is very tolerant of most pests, withstands dry periods, and grows with a modicum of fertilizer. After gozo becomes a staple of one's diet, it goes with about anything. Actually folks crave it so much it is a wonder everyone does not have a patch of it growing close at hand. Grab up some gozo and get with the flow.