Beer stew with sweet peperonata

• 600g capocollo of fresh pork
• 100g copper onion
• 200g fresh cherry tomatoes
• 600g yellow and red peppers
• 250ml beer
• 40g capers
• Oil, salt, basil, pepper, flour Q.B.

Heat the Staub Cocotte on the stove. Cut capocollo into large cubes, season with salt, pepper and flour. Add oil to cocotte and let cubes brown gently. Deglaze with beer. Add onions and julienned peppers to meat. Add tomatoes, then cover and cook slowly over low heat for about 30 min. At the end of cooking add capers and flaked basil. Season to taste.