Entree: North Macedonia – Southern Culinary Region – Селско месо ➤ Selsko meso (Rustic country-style braised pork with peppers, onions, and potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) pork shoulder, trimmed and cut into 1.5-inch (4 cm) chunks
- 4 slices (approx. 4 oz / 115 g) smoked bacon, diced
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, sliced
- 4 garlic cloves, minced
- 2 red bell peppers, seeded and sliced
- 1.5 lb (680 g) potatoes, peeled and cut into 1-inch (2.5 cm) chunks
- 14 oz (400 g) canned diced tomatoes
- 1 cup (240 ml) dry white wine (or water or broth)
- 1 tbsp (15 ml) sweet paprika
- 1 tsp (5 g) smoked paprika
- 1 bay leaf
- 1 tsp (5 g) dried oregano
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Preheat oven to 350°F (175°C). In a large ovenproof pot or Dutch oven over medium heat, add the bacon and cook until fat renders and pieces are lightly crisp, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
2. Season pork chunks with salt and pepper. Increase heat to medium-high and sear pork in batches in the bacon fat and oil until browned on all sides, about 3–4 minutes per side; transfer browned pieces to a plate.
3. Reduce heat to medium, add sliced onions and cook until softened and beginning to brown, about 6–8 minutes. Add garlic and cook 1 minute until fragrant.
4. Add sliced peppers and cook 3–4 minutes until they begin to soften. Stir in sweet and smoked paprika and oregano, toasting spices 30 seconds.
5. Return pork and bacon to the pot. Add potatoes, canned tomatoes, and wine (or broth). Add bay leaf. Stir to combine and bring to a gentle simmer. Adjust salt and pepper.
6. Cover pot and transfer to the preheated oven. Bake 1 hour 15 minutes to 1 hour 30 minutes, or until pork is tender and potatoes are cooked through. If mixture becomes too dry, add a splash of water or broth.
7. Remove bay leaf, taste and adjust seasoning. Garnish with chopped parsley and serve hot with rustic bread or rice.