Ingredients

• 500g x Pork loin fully trimmed to 2 - 3cm pieces

• 6 x Medium Red Peppers. Stalks removed and deseeded

• Olive oil

• 2 x Teaspoons smoky paprika - preferably Spanish. See note

• 1 x Teaspoon dried thyme

• 4 x Medium garlic cloves - finely diced

• 2 x Teaspoons tomato paste

• 200 m/l Dry white wine

• 1/2 x Teaspoon freshly ground black pepper

• 1/2 x Teaspoon salt

• 1 x Medium white onion - finely diced.

Important: The long marinade time is important. 12 hours will work but the 24 hours is best

Comments: This recipe follows the traditional proven method. For further suggestions see Rick Stein's or Jamie Oliver recipes

Preparation

Place the red peppers with a light coating of olive oil in a hot oven then roast until soft and the skins begin to crinkle with little black bits appearing.

Next remove and place in a plastic kitchen bag to allow the steam to make for easy removal of skins without burning. Reserve the juice from the roasting.

Once the skin of the peppers has been removed place the flesh in a blender. Add the reserved red pepper juice, a dash of olive oil, black pepper and salt and blend to a slightly runny paste.

Now, place the paste in a bowl and add the white wine, thyme, paprika and the pork pieces. Mix well then cover with cling wrap and refrigerate for 24 hours. Stirring occasionally.

After marinating, strain the mixture, reserve the marinade and in a medium hot pan, brown the pork pieces and set them aside.

Next add the red pepper marinade, onions and garlic to the pan. Fry for around 5 minutes to soften the onions then return the pork to the pan and stirring well cook the pork to your liking.