Spicy pork and chilli-pepper goulash

Name: Spicy pork and chilli-pepper goulash
Prep time: 30 min
Cook time: 3 h 50 min
Total time: 4 h 20 min
Yield: 6
Cuisine: Hungarian
Ingredients: 2 kg boneless pork shoulder; 2 large red onions, peeled and sliced finely; 2 heaped tablespoons of smoked paprika powder; 1 tablespoon of unsmoked paprika powder; 2 teaspoons caraway seeds; Leaves pickled from a bunch of fresh marjoram or oregano; 1 teaspoon of dried oregano; 6 sweet peppers; 5 fresh small green Indian chillies or to taste; 1 x 400g tin of tomatoes, chopped; 4 tablespoons red wine vinegar

This recipe requires preparation in advance!

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Spicy pork and chilli-pepper goulash

Servings:	Serves 6
Calories per serving:	1088
Ready in:	4 hours, 20 minutes
Prep. time:	30 minutes
Cook time:	3 hours, 50 minutes
Difficulty:
Recipe author:	Chef
First published:	5th August 2013

Best recipe review Rustic Pork 4.6/5 I'll have to get my mate Tim to make this for me now he's a resident and officially a Magyar Paul R Smith

This hearty meal for a wintery summer's weekend in based on Jamie Oliver's recipe of the same name from his "Jamie at home" book - ISBN 0718152433. This is the book he dedicated to the Australian Wildlife expert, Steve Irwin [Crocodile Hunter].

This meal will easily stretch to 3 days meals for two and by varying the accompaniments, should stay interesting.

Follow-up: Not really that interesting after tasting it, in fact it was rather bland. I think it would benefit from adding at least 4 or 5 cloves of crushed garlic at the onion stage. The leftovers will be improved.

Do make sure you discard lots of the rendered fat or it will be swimming in saturated fat.

Hungarian recipes

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Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

2 kg boneless pork shoulder
2 large red onions, peeled and sliced finely
2 heaped tablespoons of smoked paprika powder
1 tablespoon of unsmoked paprika powder
2 teaspoons caraway seeds
Leaves pickled from a bunch of fresh marjoram or oregano
1 teaspoon of dried oregano
6 sweet peppers
5 fresh small green Indian chillies or to taste
1 x 400g tin of tomatoes, chopped
4 tablespoons red wine vinegar

Sour cream accompaniment

1 large pot of sour cream
Zest from 1 lemon
Handful of fresh parsley, chopped finely

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]

Method

With rosti and broccoli and sour cream on the following day
Spicy pork and chilli-pepper goulash after 3.5 hours
Pork shoulder after rendering
Spicy pork and chilli-pepper goulash, the ingredients

If the pork shoulder has rind, slice it off and discard it.
Score the fat side of the pork in a criss-cross pattern.
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
Sprinkle the fat with a good pinch of salt
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.
Turn the pork over and seal the meat side for about 3 minutes.
Remove the pork from the dish and carefully discard about half (or more) of the rendered fat.
Add the onions and caraway seeds together with another grind of pepper and sauté for about 10 minutes.
Deglaze the casserole dish with the red wine vinegar and add the peppers, chillies and paprika powder.
Add the meat back to the dish, fat-side up and jiggle it about so it settles in the dish.
Add the tin of tomatoes and about 200 ml of boiling water which should be just enough to cover the meat.
Bring to the boil, cover and cook in the oven for about 3 hours 30 minutes by which time the meat should be falling apart, if it's not then cook it for a little longer.

Sour cream

Stir the lemon zest and chopped parsley into the sour cream and serve in a bowl with the pork.

Serving suggestions

We plan to have this over three day, one day with plain rice, one day with couscous and another with jacket potatoes

Top the meat with a spoonful or two of the sour cream and add a pinch of smoked paprika for a final flourish.

Variations

The authentic version would use red chilli peppers, however I love the flavour of the green Indian chillies and as they freeze and are always to hand, I prefer them.

Our fresh marjoram is not so very strong early in the year so I have added a teaspoon of dried oregano.

Chef's notes

Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.

http://bit.ly/rspcathinkpig

Recipe source

Jamie at home - Jamie Oliver, ISBN 0718152433