Best 2 Pork And Vinegar Peppers Recipes

**Pork and Vinegar Peppers: A Delightful Culinary Journey**

Pork and vinegar peppers, also known as "Thit Heo Kho Tiêu," is a beloved Vietnamese dish that tantalizes taste buds with its harmonious blend of sweet, sour, and savory flavors. Originating in the southern regions of Vietnam, this dish has become a staple in many households and restaurants across the country. The combination of tender pork belly, tangy vinegar, and aromatic black pepper creates a symphony of flavors that is sure to leave you craving for more. In this article, we present two variations of this classic dish: a traditional recipe passed down through generations and a simplified version for those short on time. Both recipes offer unique culinary experiences, showcasing the versatility and adaptability of this beloved Vietnamese dish.

Here are our top 2 tried and tested recipes!

PORK AND VINEGAR PEPPERS

pork and vinegar peppers image

my mother-inlaw gave this recipe to me....the only difference is that she cooked her's on the stove and not the crock pot.

Provided by denise altimari

Categories Pork

Time 8h10m

Number Of Ingredients 6

Ingredients

1-2 lb pork loin
1 jar(s) pepperoncini peppers slices
5 peeled potatoes
2 Tbsp flour
salt,pepper,garlic
water, wine, or broth added as needed

Steps:

1. cut up your pork into nice large chunks. Dredge in flour that is seasoned with salt,pepper,garlic.
2. fry the pork chunks for just a few minutes to brown on all sides
3. throw it in the crock pot. cut up the potatoes into the same size chunks as the pork, and put them in the crock.
4. then throw the whole jar including the juice ofpepperincini's into the crock.give it a stir....then set on low all day while your at work....

PORK CHOPS WITH POTATOES AND VINEGAR PEPPERS RECIPE

Pork Chops With Potatoes and Vinegar Peppers Recipe image

Provided by MooK

Number Of Ingredients 15

Ingredients

4 bone-in, double-cut pork chops, 1 1/4" thick, 12 to 16 ounces each
8 tablespoons olive oil, divided
6 cloves of garlic, thinly sliced, divided
1/4 cup fresh juice from 2 lemons, divided
Kosher salt and freshly ground black pepper
4 medium russet potatoes, peeled and cut lengthwise into long wedges
1 teaspoon minced rosemary
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried sage
1 each red, yellow, orange and green bell pepper, seeded and cut into large chunks
1 1/2 tablespoons white wine vinegar
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper

Steps:

Place pork in a resealable bag with 2 tablespoons olive oil, 2 cloves of garlic, 2 tablespoons lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Tightly seal bag, squish around to combine and place in the refrigerator to marinate at least 8 hours and up to overnight. When ready to cook, Adjust oven rack to lower-middle position and preheat oven to 375°F. Add rosemary, oregano, thyme, basil, and sage to a small bowl along with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine. Mix 2 1/2 teaspoons of spice mixture with 3 tablespoons olive oil in another small bowl. Liberally slather mixture on potatoes. Toss potatoes with remaining 2 tablespoons lemon juice and arrange in a single layer in a baking dish or roasting pan. Place in oven. After potatoes have been roasting for about 30 minutes, remove pork chops from bag, pat dry with paper towels, and season generously with remaining spice mixture. Heat 1 tablespoon olive oil in a large skillet medium-high heat until just starting to smoke. Add pork chops to pan. Sear until lightly browned on both sides, flipping halfway through, about 8 minutes total. Transfer pork chops to the oven (do not clean out the skillet), placing them on top of potatoes. Scatter remaining four cloves garlic around chops. Roast until potatoes are tender when pierced with a fork and an instant-read thermometer inserted into center of thickest section of chop registers 135°F, 15 to 20 minutes. Remove from oven and tent loosely with foil. While pork is resting, heat remaining 2 tablespoons olive oil over medium heat, using the same skillet used to brown the meat. Scrape up any caramelized bits from the bottom of the pan. Add peppers and cook, stirring frequently until starting to brown, about 2 minutes. Add vinegar, sugar, and crushed red pepper. Season with salt and pepper, to taste. Continue cooking until peppers are just beginning to soften, another 1 to 2 minutes. Serve potatoes, pork chops, and peppers together immediately.

Tips

Choose tender pork cuts like pork tenderloin, pork loin, or pork chops for quick cooking and a juicy texture.
Slice the pork thinly against the grain for more tender results.
Marinate the pork in a mixture of vinegar, soy sauce, and spices for added flavor and tenderness.
Use a variety of colorful bell peppers for a visually appealing dish.
Sauté the peppers over high heat to maintain their shape and vibrant color.
Add garlic, ginger, and onion towards the end of cooking for aromatic flavors.
Stir in the pork and cook until tender and slightly caramelized.
Adjust the heat and cooking time depending on the type of vinegar used.

Conclusion

Pork and Vinegar Peppers is a versatile and flavorful dish that can be enjoyed as an appetizer, main course, or side dish. With its tangy, savory, and slightly sweet flavors, this recipe is sure to satisfy your taste buds. The combination of tender pork and colorful bell peppers makes it a visually appealing and delicious addition to any meal. Whether you prefer a mild or spicy version, adjusting the type and amount of vinegar allows you to customize the dish to your liking. Experiment with different vinegar varieties, such as balsamic, apple cider, or rice vinegar, to create unique flavor profiles. Serve Pork and Vinegar Peppers with steamed rice, noodles, or a side of fresh vegetables for a complete and satisfying meal.