Pork & Bacon Pepperonatta


  • Pork fillet 350g – 400g
  • Back bacon 4-5 slices
  • Grain mustard 2 tbs
  • Red onion/garlic 1 sliced, 2 crushed.
  • Red/yellow pepper 2 sliced.
  • White wine 250 ml
  • Tom puree/passata 2 tbs/300-400ml
  • Smk paprika 1 tbs
  • Green olives 80g, sliced.
  • Stock cube/butter 1/ 20g 


  1. In a little rapeseed oil gently fry the onion and garlic until translucent
  2. Next up add in the 2 peppers and fry gently again for a good few mins on low  
  3. Add in the tomato puree and cook for 2mins, add and reduce wine until almost gone 
  4. Add in the passata and olives and slowly cook until thick and tasty 
  5. Meanwhile take any sinew off your pork fillet/ season with sea salt and pepper 
  6. Lay the 5 piece bacon down end to end and pork on top 
  7. Give the pork a good layer of grain mustard, and fold around the bacon 
  8. On a tray seam side down cook 180c for about 16-18 minutes 
  9. Rest pork, finish the stew with a bit of butter and splash of good vinegar 
  10. Put the resting juices in the stew and serve, slice pork on top 
  11. Garnish with herbs & enjoy…