Maria (Mandato) Grassi, Gildone, Campobasso
(Yield: 4 servings)
2 tablespoons extra-virgin olive oil
3 garlic cloves (minced)
1 onion (diced)
1 pound pork shoulder
(cut into bite-size pieces)
salt and freshly ground pepper
1 cup white wine
14 ounces hot pickled peppers
(drained and roughly chopped)
1. Warm oil in large skillet over medium heat. Add garlic with onions and cook until translucent.
2.Add pork and a pinch of salt and pepper. Brown pork on all sides (approx. 10 minutes).
3.Add wine and continue cooking until alcohol has evaporated (3 to 5 minutes).
4.Add peppers, stirring occasionally. Continue cooking until all liquid has evaporated.
Serve immediately.