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Inspired by a dish we tasted on the Greek island of Ikaria, this skillet-cooked pork is colorful, savory-sweet and quick to prepare. The tangle of pork, peppers and onion is simply seasoned with honey, sage and a good dose of black pepper. All that’s needed to complete the meal is warm bread, polenta or pilaf.
pound boneless country-style pork spareribs, trimmed and cut into 1-inch chunks
Kosher salt and ground black pepper
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