Here's a lighter, smaller-scale way to enjoy the suckling pig and pork shoulder so popular on the island. This dish is an excellent meat source of B vitamins, such as thiamin and niacin.
1 large pork roast, cut into pieces (or substitute pork chops)
1 cup flour (or enough to coat pork)
2 tbsp. vegetable oil
1 green bell pepper, chopped
1 red bell pepper, chopped
2 medium onions, chopped
4 garlic cloves, minced
1 1/2 cups tomato juice
6 to 8 cups low-sodium broth
12 pitted green olives, halved
6 tablespoons capers
8 medium white potatoes, peeled and quartered
1 1/2 pounds fresh peas, shelled (or 10-ounce package frozen peas)
Pinch of salt
Freshly ground black pepper
1. Preheat the oven to 375°F.
2. Toss pork with flour, gently shaking off the excess. In a large nonstick skillet, heat oil. Add pork and cook until browned all over, about 10 minutes. Transfer to a large casserole.
3. Add bell peppers, onion, and garlic to the skillet. Stir in the tomato juice and broth. Bring the mixture to a boil and pour it over the pork in the casserole. Cover tightly and bake for 1 hour.
4. Add the olives, capers, and potatoes. Bake for 30 minutes. Add the peas. Bake for 10 minutes. Season with the salt and black pepper to taste.