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{{#seo:
|title=New spicy pork and chilli-pepper goulash a Hungarian recipe
|titlemode=replace
|keywords=#redwine #pork #redwinevinegar #sourcream #fat #garlic #carawayseeds #honey #blackpepper #oliveoil #vacuumsealed
|hashtagrev=032020
|description=Jamie' original recipe was rather bland - this is my much improved version with far more flavour.
}}

{{Template:AdvancePreparation}}

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.

{{recipesummary
|TotalCalories = 4630
|PortionCalories = 578
|DatePublished=5th March 2017
|Author=Chef
|Servings = Serves 8
|Difficulty = 2
|TotalTime = 4 hours, 20 minutes
|PrepTime = 30 minutes
|CookTime = 3 hours, 50 minutes
|Image = [[Image:Spicy pork and chilli-pepper goulash recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Nicier''

4/5

..and spicier!

 [[User:TheJudge|The Judge]] 
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</table>

{{RecipeIngredients
| 800g boneless [[Pork shoulder|pork shoulder]] or [[pork loin]]
| 4 tablespoons of [[olive oil]]
| 1 teaspoon of freshly ground [[black pepper]]
| 2 large [[Red onions|red onions]], peeled and sliced finely
| 1 whole bulb of [[garlic]], peeled and crushed
| 4 tablespoons [[Red wine vinegar|red wine vinegar]]
| 300 ml [[red wine]]
| 200g roughly chopped [[Jamón serrano]]
| 2 heaped tablespoons of [[Smoked paprika powder|smoked paprika powder]]
| 1 tablespoon of unsmoked [[Paprika powder|paprika powder]]
| 2 teaspoons [[Caraway seeds|caraway seeds]]
| 1.5 tablespoons of strongly flavoured dried herbs. ([[Dill]], [[oregano]], [[mixed herbs]], etc.
| 3 bottled [[sweet red peppers]], drained and sliced
| 6 [[Sweet peppers|sweet peppers]] (use various colours) - [[roasted sweet peppers|Roasted ]], deseeded and torn into chunks - keep the burnt bits!
| 4 fresh small [[Green Indian chillies|green Indian chillies]] or to taste
| A handful of chopped [[dried mushrooms]]
| 1 x 400g tin of [[Tomatoes|tomatoes]], chopped
| 4 tablespoons [[Red wine vinegar|red wine vinegar]]
| 300 ml [[red wine]]
| 1 tablespoon of [[honey]]
| Additional hot water as necessary
}}
'''[[Sour cream]] accompaniment'''
* 1 large pot of [[Sour cream|sour cream]]

===[[Mise en place]]===
* Preheat the [[Oven|oven]] to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]
===Method===

{{RecipeMethod
| If the [[Pork]] has rind, slice it off and discard it.
| Score the [[Fat|fat]] side of the [[Pork|pork]] in a criss-cross pattern.
| Over a high heat, add a good glug of [[Olive oil|olive oil]] to an [[Ovenproof casserole dish|oven proof casserole dish]] and add a good grind of [[Black pepper|black pepper]]
| Lay the [[Pork|pork]] in the [[Oil|oil]], skin side down and heat for about 12 minutes, moving it about every few minutes. Be careful, the [[Fat|fat]] can get very hot and it's easy to make it splash and spit.
| Turn the [[Pork|pork]] over and seal the [[Meat|meat]] side for about 3 minutes.
| Remove the [[Pork|pork]] from the dish and carefully discard about half (or more) of the [[Rendered|rendered]] [[Fat|fat]].
| Add the [[Onions|onions]] and [[Caraway seeds|caraway seeds]] together with another grind of pepper and sauté for about 10 minutes.
| Stir in the crushed [[garlic]] and saute for a few minutes.
| [[Deglaze]] the [[Casserole dish|casserole dish]] with the [[Red wine vinegar|red wine vinegar]] and pour in the [[red wine]].
| Put the pork back in the pan together with the chopped [[Jamón serrano]] and all of the remaining ingredients.
| 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|meat]] should be falling apart.
| Check every hour and add extra boiling water if it looks as though it might dry out.
| 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==
* [[The renowned Mr Brown Pulled Pork - Oriental]]
* [[Cochinita pibil]]
* [[Beer pickled belly of pork]]
* [[Pulled pork]]
* [[Slow roast recipes]]
* http://en.wikipedia.org/wiki/Steve_Irwin
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Main courses]]
[[Category:Spicy recipes]]
[[Category:Chilli pepper recipes]]
[[Category:Meat recipes]]
[[Category:Pork recipes]]
[[Category:Stews and casseroles]]
[[Category:Baked or roasted]][[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/redwine|#redwine]] [[Special:Search/pork|#pork]] [[Special:Search/redwinevinegar|#redwinevinegar]] [[Special:Search/sourcream|#sourcream]] [[Special:Search/fat|#fat]] [[Special:Search/garlic|#garlic]] [[Special:Search/carawayseeds|#carawayseeds]] [[Special:Search/honey|#honey]] [[Special:Search/blackpepper|#blackpepper]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/vacuumsealed|#vacuumsealed]]
</code>

Spicy pork and chili pepper goulash (IMPROVED) - Revision history

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