Neapolitan Red Pepper Pork

• 5 large red bell peppers
• Canola oil, as needed
• 1/2 pound capicola, diced 1/4-inch
• 3 1/2 pounds pork country ribs
• 2 teaspoons salt
• 1 tablespoon freshly cracked black pepper
• 3 cups onions, chopped into 1-inch pieces
• 1/2 cup roughly chopped garlic
• 1 1/2 tablespoons capers
• 2 tablespoons caper juice
• 1/2 cup white wine
• 1/2 cup agave syrup
• 1 cup chicken stock
• 1 cup red wine vinegar

1. Preheat oven to 300 degrees F or preheat a grill over high heat.
2. Rub the peppers with canola oil, put them on a baking sheet and roast them in the oven until golden brown, about 45 minutes to 1 hour.
3. They can also be grilled until blackened all over.
4. Remove the peppers to a bowl and cover the bowl.
5. Let rest until cool enough to handle, then remove the skin and seeds and dice.
6. Do not rinse.
7. Put a Dutch oven on the stove top over high heat, coat with some canola oil and add the capicola.
8. Saute for 3 to 5 minutes.
9. Season the ribs with salt and pepper and add them to the pot with 3 tablespoons of oil.
10. Brown well on all sides, then remove them to a plate.
11. Add the onions and saute until they are starting to caramelize, then add the garlic and cook for 1 minute more.
12. Stir in the capers and caper juice.
13. Mix to combine and allow the mixture to caramelize a bit more.
14. Deglaze with the white wine.
15. Stir in the agave, chicken stock and red wine vinegar.
16. Bring to a boil, then add the seared ribs along with the diced peppers.
17. Cover and bake for 2 hours, stirring occasionally.
18. Remove the pork from the oven to a serving platter and serve with the sauce.
19. Guy's tip: you can uncover 3/4 of the way through to allow the sauce to reduce for serving.
20. Another alternative is to remove the Dutch oven from the oven, put the pork onto a serving platter and simmer the sauce over high heat to reduce for about 5 to 10 minutes before serving.

red bell peppers, canola oil, pork country ribs, salt, freshly cracked black pepper, onions, garlic, capers, caper juice, white wine, syrup, chicken stock, red wine vinegar

Taken from www.foodnetwork.com/recipes/guy-fieri/neapolitan-red-pepper-pork-recipe.html (may not work)