Spicy pork and chili pepper goulash (IMPROVED)

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Spicy pork and chili pepper goulash (IMPROVED)
Spicy pork and chili pepper goulash (IMPROVED)
Servings:Serves 8
Calories per serving:578
Ready in:4 hours, 20 minutes
Prep. time:30 minutes
Cook time:3 hours, 50 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:5th March 2017
This recipe needs advance preparation!

This is my improved version of Jamie Oliver's Spicy pork and chilli-pepper goulash which I found rather bland. I've used much less meat and balanced the recipe with kidney beans, added lots more flavours, garlic, red wine, honey and more herbs. The result is a really rich stew that goes further as it need lots of vegetables and rice to balance the richness. The result was marvellous.

I'm not sure if it could still be called a goulash, although I guess it's still ok as that just means stew, and you can put anything in a stew - shurely? :-)

A lot of the ingredients were chosen just because they were available from our freezer. We had some dehydrated cooked red kidney beans which had been vacuum sealed and frozen. Any red wine that is un-drunk gets frozen in polystyrene coffee cups. And a while back we got a Jamón serrano from Morrisons, which was fairly disappointing, especially once it started to dry out. To rescue it, I cut all of the meat and fat from the ham and blitzed momentarily in a food processor and vacuum sealed in 200g portions. Great for adding to recipes like this, for making omelettes and pasta dishes. I digress.

I've not added any extra salt as the Jamón serrano is already quite salty.


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Sour cream accompaniment

Mise en place

  • Preheat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]


  1. If the Pork has rind, slice it off and discard it.
  2. Score the fat side of the pork in a criss-cross pattern.
  3. Over a high heat, add a good glug of olive oil to an oven proof casserole dish and add a good grind of black pepper
  4. Lay the pork in the oil, skin side down and heat for about 12 minutes, moving it about every few minutes. Be careful, the fat can get very hot and it's easy to make it splash and spit.
  5. Turn the pork over and seal the meat side for about 3 minutes.
  6. Remove the pork from the dish and carefully discard about half (or more) of the rendered fat.
  7. Add the onions and caraway seeds together with another grind of pepper and sauté for about 10 minutes.
  8. Stir in the crushed garlic and saute for a few minutes.
  9. Deglaze the casserole dish with the red wine vinegar and pour in the red wine.
  10. Put the pork back in the pan together with the chopped Jamón serrano and all of the remaining ingredients.
  11. Add about 200 ml of boiling water so the meat is covered, pop a lid on the pan and cook in the oven for about 3 hours 30 minutes by which time the meat should be falling apart.
  12. Check every hour and add extra boiling water if it looks as though it might dry out.
  13. Shred the meat with a fork just before you serve.

Serving suggestions

This goes nicely topped with sour cream accompanied with plain boiled rice and broccoli .

See also

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