Submitted 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:
- 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.
- Remove the pork.
- Add the onion, chillies, paprika (both kinds), fennel seeds, caraway seeds and gently cook for 5-10 mins untill the onions are softening.
- 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).
- 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.
- 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.
- 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.
- Add parsley, lemon zest and sourced crème to a bowl and mix well.
- If serving right away, add to the pot and very gently sir in (like rasberry ripple ice cream!) right before serving.
- If freezing, freeze without the crème and add after reheating.
It’s best served with something granular like cous cous, rice or bulgar wheat!