Spicy Pork Goulash Recipe

Spicy Pork GoulashSubmitted by Lewjam

For this I used a hob proof oven dish (Cast iron type)  Although in the past I have used a frying pan and transferred to a stew pot (when I was a student and couldn’t afford cast iron pans!!)

This is great at the moment because pork is so cheap. I use shoulder of pork with the fat on, but you could be healthy and leave it off although it doesn’t give such a good flavour!

Ingredients for Spicy Pork Goulash:

  • 1.5 kg pork shoulder with no bone, in one piece, skin off, fat left on
  • 2 onions finely chopped
  • 2 fresh red chillies, de-seeded and finely chopped (depends on strength of chillies and personal taste – needs a low background heat)
  • 3 tablespoons mild smoked paprika
  • 1 teaspoons ground caraway seeds
  • half a  teaspoons on fennel seeds
  • a small bunch of fresh marjoram (if you have this is great, if not its not a disaster!)
  • 6 peppers (this is equivalent to bell peppers, I used about 20 of my little red peppers this year!)
  • 500g of fresh tomatoes stewed down + a squirt of tomato puree (or 1 x 400g tin of plum tomatoes)
  • Splash a red wine
  • Juice of half a lemon

To serve and make it extra special:

  • 1 x small pot of soured cream
  • zest of 1 lemon
  • a small bunch of fresh flat-leaf parsley, chopped

Method for Spicy Pork Goulash:

  1. Score the fat of the pork, add salt and pepper and cook in a litle oil for about 10 mins.  This will render out the gelatinous fat and give the pan some flavour.
  2. Remove the pork.
  3. Add the onion,  chillies, paprika (both kinds), fennel seeds, caraway seeds and gently cook for 5-10 mins untill the onions are softening.
  4. Add the sliced peppers, I like to leave some in chunks as well as some finer and the tomatoes (you can use a tin of plum tomatoes if you don’t have fresh).
  5. Add the pork back to the pan and top up with water just to cover the pork.  Add a splash of red wine and the juice of half a lemon.
  6. Cover and put in a preheated oven at  350/gas mark 4 and slow cook for ~3 hours.  Give it a mix every hour and you know when its done because the meat will be falling to pieces.
  7. Shred the meat up, if it’s ready there should be no need for a knife just tear it apart with two forks into chunks.

To serve:

  1. Add parsley, lemon zest and sourced crème to a bowl and mix well.
  2. If serving right away, add to the pot and very gently sir in (like rasberry ripple ice cream!) right before serving.
  3. If freezing, freeze without the crème and add after reheating.

It’s best served with something granular like cous cous, rice or bulgar wheat!

Posted in All Recipes, Freezer Recipes, Pork Recipes, Slow Cooking

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