Devilish mix for toasts: Peppers, tomatoes and lean pork belly in a jar recept

Name: Devilish mix for toasts: Peppers, tomatoes and lean pork belly in a jar
Prep time: 130 min
Cook time: 130 min
Total time: 130 min
Yield: 20
Ingredients: 1 kg red peppers; 1 kg ripe tomatoes; 500 g onions; 1 large head of garlic (or 1.5 smaller ones); 1 kg leaner pork belly (you can also use pork shoulder); 1–2 hot peppers or 1 feferonka (to taste); Salt, freshly ground pepper; Ground hot paprika to taste; Oil for greasing the baking tray (optional)

Easy to prepare
20 portions
130 minutes

Jan, 17. 12. 2025

Print recipe

A spicy, fragrant and highly “addictive” spread for toasts that disappears faster than you can sterilize the next batch. It combines the sweetness of roasted peppers and tomatoes with juicy lean pork belly and the hot note of a feferonka. It’s great on crispy toasts, in toasted sandwiches or as a base for quick dinners.

For 20 portions

Ingredients

1 kg red peppers
1 kg ripe tomatoes
500 g onions
1 large head of garlic (or 1.5 smaller ones)
1 kg leaner pork belly (you can also use pork shoulder)
1–2 hot peppers or 1 feferonka (to taste)
Salt, freshly ground pepper
Ground hot paprika to taste
Oil for greasing the baking tray (optional)

Preparation procedure

Prepare the vegetables. Wash the peppers and tomatoes, remove the seeds and cut into larger pieces, slice the onion into crescents, peel the garlic. Place the vegetables on a baking tray lined with parchment paper, lightly salt them and roast at 190–200 °C for 35–40 minutes, until they soften and release their juices.
Cook or roast the meat. Put the pork belly into a roasting pan and bake at 180 °C for 45–60 minutes until tender (or cook it in lightly salted water until softened). Keep the rendered fat – you'll use a tablespoon or two for juiciness of the mix.
Grind into a mixture. Grind the softened vegetables and meat in a meat grinder (coarse plate) or briefly blend with a chopper to a "fine ragout" texture.
Seasoning and simmering. Combine everything in a deep pot, add finely chopped hot pepper, a pinch of ground hot paprika, pepper, salt and 1–2 tablespoons of the rendered fat. Slowly simmer for 10–15 minutes to meld the flavors. Taste and adjust the heat and salt.
Filling the jars. Fill hot mixture into warmed, clean jars, wipe the rims dry, and seal tightly.

Total preparation time: 2 hours 10 minutes

Canning: + 60 minutes, or repeat 60 minutes the following day

Number of servings: approx. 8–10 jars of 300 ml each

Canning (optional)

Short-term storage (refrigerator): If you will not store the mixture long-term, simply let it cool and keep it in the fridge; consume within 5–7 days.
Long-term storage – safe option: The mixture contains meat, the safest method is pressure canning (pressure cooker / canner 121 °C) according to the device instructions.
Home oven / water bath (less certain): Process the jars at 100 °C for 60 minutes and repeat the process after 24 hours for another 60 minutes (tyndallization). After canning, let cool with the lids facing down and store in a cool, dark place. If in doubt (bulging lid, change in smell) do not open and do not consume.

Tips and Variations

Smoky note: Add ½ teaspoon smoked paprika.
Balancing the flavor: Add a teaspoon of apple cider vinegar or a little sugar if the tomatoes are not sweet enough.
Mushroom-richer mix: Stir in pre-fried mushrooms (in a pan, dry so they don’t release water).

Conclusion

The devilish mix for toasts is a practical “jarred” staple: bold flavor, a generous proportion of meat and vegetables and minimal extra work. Stick to slow roasting of the vegetables, tender meat and a short final simmer – the reward will be a smooth, piquant and juicy spread that will shine at any quick dinner or on a cottage table.