Pork roast braised with bell peppers
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  • Comfort food
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
30minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
2hours
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
30minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
2hours
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
Pork roast braised with bell peppers
[addthis tool="addthis_inline_share_toolbox"]
  • Comfort food
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
30minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
2hours
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
30minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
2hours
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-ingredient"]ingrédients[/wpml-string]
  • 375 mL (1 1/2 cups) chicken stock
  • 125 mL (1/2 cup) mL dry white wine or chicken stock
  • 250 g (1/2 lb) whole pearl onions, peeled, or chopped onions
  • 125 g (1/4 lb) small whole mushrooms washed and peeled
  • 2 bell peppers cut into large slices, each a different colour
  • 4 slices of bacon
  • 1 kg (2 lb) pork shoulder butt roast
  • 30 mL (2 tablespoons) mL Extra Virgin olive oil
  • 60 mL (1/4 cup) mL tomato paste
  • 2 garlic cloves
  • 5 mL (1 teaspoon) mL dried tarragon
  • 1 bay leaf
  • To taste salt and pepper
  • 375 mL (1 1/2 cups) chicken stock
  • 125 mL (1/2 cup) mL dry white wine or chicken stock
  • 250 g (1/2 lb) whole pearl onions, peeled, or chopped onions
  • 125 g (1/4 lb) small whole mushrooms washed and peeled
  • 2 bell peppers cut into large slices, each a different colour
  • 4 slices of bacon
  • 1 kg (2 lb) pork shoulder butt roast
  • 30 mL (2 tablespoons) mL Extra Virgin olive oil
  • 60 mL (1/4 cup) mL tomato paste
  • 2 garlic cloves
  • 5 mL (1 teaspoon) mL dried tarragon
  • 1 bay leaf
  • To taste salt and pepper
[wpml-string context="bonichoix" name="title-list-preparation"]préparation[/wpml-string]
  1. In a large skillet, heat 15 mL (1 tbsp.) oil and brown the meat on all sides over medium-high heat.
  2. Place the meat in a deep baking dish. In a skillet, fry the bacon over high heat. Arrange the bacon around the meat and discard the fat. Heat the remaining oil in the skillet and sauté the peppers, mushrooms, and onions until the onions turn golden brown.
  3. Arrange the vegetables around the roast. Deglaze the skillet with the white wine and thoroughly scrape the bottom of the pan with a wooden spoon. Pour the resulting sauce over the roast.
  4. Combine the remaining ingredients in a bowl and pour over the roast and vegetables. Roast at 160°C (325°F) for 2 hours. Turn the roast halfway through the cook time and add some water to limit sauce evaporation.
  5. When the roast is cooked, remove it from the oven, cover and let stand 10 to 15 minutes before carving. Serve with pasta.