Spicy Pork & Chili Pepper Goulash Recipe

Name: Spicy Pork & Chili Pepper Goulash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 kg pork shoulder, off the bone in one piece, skin off, fat left on; sea salt & freshly ground black pepper; olive oil; 2 red onions, peeled and finely sliced; 2 fresh red chilies, deseeded and finely chopped; 2 tablespoons of mild smoked paprika, plus a little extra for serving; 2 teaspoons of ground caraway seeds; 1 bunch fresh marjoram or 1 small oregano, leaves picked; 5 bell peppers (use a mixture of colours); 1 (280 g) jarof grilled bell peppers, drained, peeled and chopped; 1 (400 g) canof good-quality plum tomatoes; 4 tablespoons red wine vinegar; 400 g basmati rice or 400 g long-grain rice, washed; 1 (142 ml) container sour cream; 1 lemon, zest of; 1 bunch fresh flat-leaf parsley, chopped

Servings: persons

2 kg pork shoulder, off the bone in one piece, skin off, fat left on
sea salt & freshly ground black pepper
olive oil
2 red onions, peeled and finely sliced
2 fresh red chilies, deseeded and finely chopped
2 tablespoons of mild smoked paprika, plus a little extra for serving
2 teaspoons of ground caraway seeds
1 bunch fresh marjoram or 1 small oregano, leaves picked
5 bell peppers (use a mixture of colours)
1 (280 g) jarof grilled bell peppers, drained, peeled and chopped
1 (400 g) canof good-quality plum tomatoes
4 tablespoons red wine vinegar
400 g basmati rice or 400 g long-grain rice, washed
1 (142 ml) container sour cream
1 lemon, zest of
1 bunch fresh flat-leaf parsley, chopped

1
1.
2
Preheat the oven to 180C/350F/gas 4.
3
Get yourself a deep, ovenproof stew pot with a lid and heat it on the hob.
4
Score the fat on the pork in a criss-cross pattern all the way through to the meat, then season generously with salt and pepper.
5
Pour a good glug of olive oil into the pot and add the pork, fat side down.
6
Cook for about 15 minutes on a medium heat, to render out the fat, then remove the pork from the pot and put it to one side.
7
2.
8
Add the onions, chilli, paprika, caraway seeds, marjoram or oregano and a good pinch of salt and pepper to the pot.
9
Turn the heat down and gently cook the onions for 10 minutes, then add the sliced peppers, the grilled peppers and the tomatoes.
10
Put the pork back into the pot, give everything a little shake, then pour in enough water to just cover the meat.
11
Add the vinegar this will give it a nice little twang.
12
Bring to the boil, put the lid on top, then place in the preheated oven for 3 hours.
13
3.
14
You'll know when the meat is cooked as it will be tender and sticky, and it will break up easily when pulled apart with two forks.
15
If it's not quite there yet, put the pot back into the oven and just be patient for a little longer!
16
4.
17
When the meat is nearly ready, cook the rice in salted, boiling water for 10 minutes until it's just undercooked, then drain in a colander, reserving some of the cooking water and pouring it back into the pan.
18
Place the colander over the pan on a low heat and put a lid on.
19
Leave to steam dry and cook through for 10 minutes - this will make the rice lovely and fluffy.
20
5.
21
Stir the soured cream, lemon zest and most of the parsley together in a little bowl.
22
When the meat is done, take the pot out of the oven and taste the goulash.
23
You're after a balance of sweetness from the peppers and spiciness from the caraway seeds.
24
Tear or break the meat up and serve the goulash in a big dish or bowl, with a bowl of your steaming rice and your flavoured soured cream.
25
Sprinkle with the rest of the chopped parsley and tuck in!

1796

kcal

Calories

Fat

120

Carbs

149

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 kg pork shoulder, off the bone in one piece, skin off, fat left on, sea salt & freshly ground black pepper, olive oil, 2 red onions, peeled and finely sliced, and more.

Yes, Spicy Pork & Chili Pepper Goulash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Pork & Chili Pepper Goulash

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