I had this dish at Italian restaurant chain, Buca di Beppo, and fell instantly in love. I came home and tried to recreate it, and had pretty good success. I get a lot of requests for this recipe, and I think it's a great one for entertaining! Not for the faint of heart--it definitely has a good kick to it.
- Cut pork into 1/2-inch thick slices, then pound each piece flat into 1/4-inch thick pieces.
- Season both sides of pork pieces with salt and pepper, then dredge in flour, shake lightly, and set aside.
- Heat olive oil in large (12 or 14-inch) non-stick skillet over medium high heat, until smoking.
- Working in batches (make sure to leave space between pieces or it won't brown properly--saute pork in hot oil until lightly golden brown on both sides (about 2 minutes per side). Set pork pieces aside when done.
- In the same skillet, reduce heat to low and melt butter.
- Once the butter is melted, add limoncello (careful--it will steam very high for a couple of seconds). Simmer for about two minutes, then add all of the pork pieces, overlapping slightly if necessary.
- Raise the heat to medium-low, and immediately sprinkle the garlic over the top, then cover pan with lid and simmer five minutes more.
- Turn pork over, squeeze about six lemon slices in between pork and layer the top with pepperoncini slices. Cover and simmer an additional three minutes. Pork should have a deep golden color when done.
- Arrange pork on a serving platter, drizzle any remaining sauce over the meat, then garnish plate with remaining lemon slices and whole pepperoncinis.
I don't know where to begin. This was beyond awesome. Truly the best recipe I have tried thus far. I still can't get over it. OK. Here's the deal. Didn't know what limoncello was. My local Italian Deli had three different types of the liquer. Followed the recipe till I discovered I forget the pepperoncinis. Ooops! I substituted 2 seeded jalapenos instead. Besides simple to make, it was super delicious. I am planning on making this for Christmas Eve dinner for sure, and several more times in between!! But what to serve with it? I'm thinkin' buttered fettucine and roasted vegetables. Whatdayathink?
Simply fabulous - used sliced shoulder & drained dutch oven after browning. Left about 2T pork fat (as if it was the butter) then proceeded w/recipe. After layering the pepperoncini I covered the oven & put in a 325 F degree oven for 2 hours to fully cook the shoulder slices ( & render additional fat). It was MARVELOUS! Served with brown rice & fresh steamed brocoli dresed with a bit of lemon. Thank you, Battle, for a new addition to our recipes!