serves 4
2 red peppers
1 lb/500 g pork fillets
3 cloves of garlic, sliced
flour
sugar
salt
olive oil
Roast the peppers by covering in oil and roast at 200c for approximately 1 hour.
The skin should be papery and peel away cleanly.
Slowly cook the garlic with a little sugar and salt in an earthenware dish.
Be careful not to discolour the garlic.
Once you can smell the aroma, add the peppers, cut into strips and cook for 20 minutes.
Season the pork and add a little flour.
Fry separately in a little oil.
Add the pork to the peppers and cook slowly for 20 minutes.
