Photo: Spicy Pork and Chili-Pepper Goulash Recipe
The idea of cooking a tough piece of pork in a lovely pepper stew to make it extremely tender and melt-in-your-mouth is something I find quite exciting. This dish in particular is one of my favorites and, unless you've got a strange aversion to chiles and peppers, I know you'll end up making it again and again. It's a complete classic. It's also one of those dishes which tastes great when reheated the day after it's been made. You've got a whole range of chili and pepper flavors going on; from smoked paprika to fresh chiles, and fresh peppers to sweet grilled and peeled ones. Delish!
Ingredients
- 4 1/4 pounds pork shoulder off the bone, in 1 piece, skin off, fat left on
- Sea salt and freshly ground black pepper
- Olive oil
- 2 red onions, peeled and finely sliced
- 2 fresh red chiles, seeded and finely chopped
- 2 generous heaping tablespoons mild smoked paprika, plus a little extra for serving
- 2 teaspoons ground caraway seeds
- Small bunch fresh marjoram or oregano, leaves picked
- 5 bell peppers (use a mixture of colors), sliced
- 1 (10-ounce) jar grilled peppers, drained, peeled and chopped
- 1 (14-ounce) can good quality plum tomatoes
- 4 tablespoons red wine vinegar
- 14 ounces basmati or long-grain rice, washed
- 2/3 cup sour cream
- 1 lemon, zested
- Small bunch fresh flat-leaf parsley, chopped
Directions
Preheat the oven to 350 degrees F.
Get yourself a deep, ovenproof stew pot with a lid and heat it on the stove. 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. Pour a good glug of olive oil into the pot and add the pork, fat side down. 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 1 side.
Add the onions, chili, paprika, caraway seeds, marjoram or oregano and a good pinch of salt and pepper to the pot. Turn the heat down and gently cook the onions for 10 minutes, then add the sliced peppers, the grilled peppers and the tomatoes. Put the pork back into the pot, give everything a little shake, then pour in enough water to just cover the meat. Add the vinegar - this will give it a nice little twang. Bring to the boil, put the lid on top, then place in the preheated oven for 3 hours.
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 2 forks. If it's not quite there yet, put the pot back into the oven and just be patient for a little longer!
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. Place the colander over the pan on a low heat and put a lid on. Leave to steam dry and cook through for 10 minutes - this will make the rice lovely and fluffy.
Stir the sour cream, lemon zest and most of the parsley together in a little bowl. When the meat is done, take the pot out of the oven and taste the goulash. You're after a balance of sweetness from the peppers and spiciness from the caraway seeds. Tear or break the meat up and serve the goulash in a big dish or bowl, with steaming rice and your flavored sour cream. Sprinkle with the rest of the chopped parsley and tuck in!
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By dhope_9539833
San Marcos, TX
on June 27, 2012
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I make this by the recipe, and frequently. It is one of the best recipes I've EVER made, and I can't rave about it enough! Thank you Jamie, and Food Network! It's practically a staple in our home, although it's just my husband and me here. I make this in 15 to 20 pounds of pork batches, and our freezer is NEVER without a container of it! It's wonderful over rice, noodles, or potatoes, and it makes great sandwiches on a loaf of Italian or French bread with just butter! Not to mention that it's delicious by itself for a snack. I take it to church and family/friend gatherings, and everyone loves it! No one eats only one serving. I sometimes add a little extra water to the pot and use the liquid as a great base for soups. Because I make such large batches of it, I cook it in the oven for about 5 hours, and it's always falling apart tender and delicious!!!
By dianna.swift_82...
San Ramon, CA
on June 10, 2012
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I find Jamie's recipe's extremely tasty, and this one not only smells up the house with delicious aromas but I find most of my household standing in front of the oven impatiently waiting for it to be finished. I have most of his cook books and have cooked several of his recipes. Now since he is on the BBC channel with 2012 recipes I am waiting to find out if he is putting out anymore cook books, this show seems to be more on the healthier side of his recipes. Great show and I love it.
By fooodyjamie
on February 06, 2011
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This is one of the most delicious dish I've EVER made. I don't normally use Pork in my cooking but just watching the show, I could tell it would taste amazing. I like my dish bit more spicy, so instead of the fresh red chili, I added 3-5 Chipotle Peppers instead. It was perfect. Also, I seared the meat and sauted the vegetable but put everything in the crock pot with just 1/2 cup of water and it turned out well. I'll definitely make this again! Thank you Jamie!
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