Looking for a dish that sings with Mediterranean vibes and suits every special occasion? This Pork with Olives and Sweet Potato mash, Colored Peppers, cooked in White Wine is a star on any festive or Sunday table. Its rich flavors and comforting elements make it ideal for cozy gatherings, especially during cooler seasons when a warm, hearty meal hits just right.
Contents
Recipe Origin and History
This recipe is a blend of Mediterranean influences, combining the aromatic essence of olives, the sweetness of peppers, and the richness of pork. It echoes the warmth of family gatherings, typical of Mediterranean cuisine where bold flavors and communal dining reign supreme. The beauty of this dish lies in its simplicity and how it brings everyone together around the table.
Pork with Olives and Sweet Potato Mash Ingredients Overview
To create this Mediterranean Pork with Olives and Sweet Potato Mash dish, you’ll need a generous portion of pork (chunk or blade), complemented by vibrant red and yellow peppers, fragrant garlic and onion, Kalamata olives for that distinctive tang, allspice for depth, and the aromatic touch of bay leaves. The white wine and chicken broth act as the flavorful base, enhancing every element of the dish.
For the sweet potato puree, gather sweet potatoes, leek, onion, butter, curry powder, and salt. These ingredients combine to produce a creamy and flavorful side that perfectly complements the savory pork.
Let’s delve deeper into these ingredients to highlight their significance and enrich the cooking experience!
Pork Shoulder: This cut is ideal for slow cooking, as it becomes tender and juicy, absorbing the flavors of the dish. It’s versatile and carries a beautiful balance of meat and fat, ensuring a delightful texture in every bite.
Colored Bell Peppers: Red and yellow peppers not only add a burst of color but also bring a sweet, slightly tangy flavor to the dish. Rich in antioxidants, they offer a healthy addition while enhancing the overall taste.
Kalamata Olives: These olives are renowned for their distinct taste and robust, slightly bitter flavor profile. Pitted and sliced, they infuse the dish with a unique Mediterranean essence, balancing the other flavors.
Cephalograviera (Headcheese): A semi-hard cheese with a tangy and slightly salty taste, it melts beautifully into the sauce, adding depth and a creamy texture to the dish.
Sweet Potatoes: Packed with vitamins, fiber, and natural sweetness, sweet potatoes bring a delightful contrast to the savory pork. Their creamy texture when mashed pairs exquisitely with the main course, creating a satisfying balance of flavors.
Leek and Onion: These aromatic veggies add depth to the sweet potato mash, infusing it with subtle yet distinct flavors. Their sweetness complements the earthiness of the potatoes.
Curry Powder: A blend of spices, curry powder lends a hint of warmth and complexity to the sweet potato mash, elevating its taste profile with a touch of exoticism.
Dry White Wine: A fundamental ingredient, white wine deglazes the pan, capturing and intensifying the flavors of the dish. Its acidity tenderizes the meat and adds a subtle fruity note to the sauce.
Chicken Broth: A versatile base that enhances the savory elements of the dish, chicken broth provides depth and richness while balancing the flavors.
Allspice and Bay Leaves: These aromatic additions offer depth and complexity to the dish. Allspice contributes warm, earthy notes, while bay leaves impart a subtle herbal essence.
These ingredients, carefully combined and cooked, harmonize to create a sensory experience that celebrates the rich culinary heritage of the Mediterranean region. Each element plays a crucial role in elevating the dish, resulting in a flavorful and comforting meal that’s perfect for sharing with loved ones.
How to Cook and Tips
Let’s dive deeper into the steps to bring out the best in this Mediterranean-inspired dish!
Searing the Pork: Begin by searing the pork shoulder in a wide pan. This initial step locks in the juices, ensuring a flavorful and tender outcome. The allspice adds a warm depth to the pork, enhancing its aroma and taste. Remember, patience is key here; allow each piece to develop a beautiful golden crust before removing and setting them aside.
Building Layers of Flavor: In the same pan, the magic unfolds. The onions take center stage, slowly caramelizing to a golden hue, infusing the dish with sweet, aromatic flavors. Adding the colorful bell peppers amplifies this aromatic symphony, releasing their vibrant essence. Toss in the garlic for that fragrant punch.
Deglazing and Simmering: As the veggies soften and mingle, it’s time for the grandeur—deglazing with dry white wine. The sizzle as it hits the pan is music to the senses. This step not only adds depth but also deglazes the pan, capturing every bit of flavor.
Creating the Sauce: With the wine’s alcohol evaporated, the chicken broth steps in, embracing the pork and veggies in a comforting bath. Bay leaves join the party, infusing their herbal charm. Remember, a gentle simmer is the secret here; it coaxes out the flavors, making the pork melt-in-your-mouth tender.
Final Touches: Ten minutes before the grand finale, it’s time to introduce the cephalograviera and Kalamata olives. The cheese melts, melding into the sauce, lending creaminess and richness. The olives offer their tangy, briny character, complementing the dish’s savory notes. A gentle swirl brings everything together.
Crafting the Sweet Potato Puree: In a separate pot, the sweet potatoes, leeks, and onions join forces, simmering until tender. Once softened, they dance in the food processor, transforming into a luscious, velvety mash. The addition of butter and curry powder takes it to the next level, adding depth and warmth. Adjust the consistency with a touch of the cooking water for the perfect texture.
These steps aren’t just about following a recipe; they’re about coaxing out the flavors, infusing every element with care, and creating a symphony on the plate. Each step builds upon the last, weaving together a tapestry of flavors and textures that come alive with each bite. This isn’t just cooking; it’s crafting a culinary masterpiece, a celebration of flavors that embodies the heart of Mediterranean cuisine.
Serving Pork with Olives and Sweet Potato Mash
Present this masterpiece by placing the succulent pork on a platter alongside the vibrant sauce. Pair it generously with the creamy sweet potato puree, allowing the flavors to harmonize on each plate.
Enjoying your dish
Cooking this dish isn’t just about the flavors—it’s about creating an experience. From the sizzling aroma of the searing pork to the simmering of the peppers in white wine, every step builds anticipation. Finally serving it with the creamy sweet potato mash, the flavors intermingle, making each bite a savory delight, reminiscent of a Mediterranean feast.
Pork with olives, coloured peppers and mashed sweet potatoes cooked in White Wine
Ingredients
- 1 Kg pork Chuck or Blade, cut into large portions
- 1 piece red pepper cut into sticks
- 1 piece yellow pepper cut into sticks
- 1 piece dry onion finely chopped
- 2 piece garlic cloves finely chopped
- 10 - 15 piece pitted Kalamata olives cut in half
- 1 teacup kefalograviera cheese diced
- 1 teacup dry white wine
- 1 teacup olive oil
- 2 teacup chicken broth
- 2 piece bay leaves
- 1 teaspoon spice powder
- salt
- freshly ground pepper
For the sweet potato puree:
- 500 grams sweet potatoes peeled and thinly sliced
- 80 grams leek cut into thin slices
- 50 grams dry onion cut into thin slices
- 80 grams cow butter
- 1/2 teaspoon curry powder
- salt
Instructions
- In a wide pan, once hot, add the olive oil and sauté the pork pieces with the allspice until well browned on both sides. Remove the pork from the pot and place it on a platter and keep it warm until needed again.
- In the same pot, add a little more olive oil and sauté the onion until it turns golden brown, then add the colored bell peppers along with the garlic and a little salt to sauté and release their juices.
- Next, add the pieces of meat into the vegetables and bring to a boil with a wooden spoon and deglaze the dish with white wine.
- When the alcohol has evaporated, add the chicken stock along with the bay leaves, a little salt and freshly ground pepper and a little lukewarm water just enough to cover the meat and simmer over a low heat with the lid on.
- Watch the food from time to time and add a little lukewarm water if necessary.
- Ten minutes before turning off the heat, add the kefalograviera (or kasseri cheese - yellow salty cheese) and olives and allow the ingredients to blend together.
- Serve the pork with its sauce and sweet potato puree.
For the mashed sweet potatoes:
- Put the sweet potatoes in a deep saucepan with the onion and leek finely chopped and cover the vegetables with water, adding the curry powder and salt.
- Boil over medium heat and when ready, remove them with a slotted spoon and grind them in a food processor until smooth.
- At the end, add the butter and blend until it melts very well. If the sweet potato puree is thick, thin it out with a little of the water that you boiled the vegetables in.
Notes
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