Spicy pork & chilli-pepper goulash.
A beautifully satisfying stew.
Ingredients
2 kg higher-welfare pork shoulder off the bone, in one piece, skin off, fat left on
sea salt
freshly ground black pepper
olive oil
2 red onions, peeled and finely sliced
2 fresh red chillies, deseeded and finely chopped
2 generously heaped tablespoons mild smoked paprika, plus a little extra for serving
2 teaspoons ground caraway seeds
1 small bunch fresh marjoram or oregano, leaves picked
5 peppers, use a mixture of colours
280 g jarred grilled peppers, drained peeled and chopped
400 g good-quality tinned plum tomatoes
4 tablespoons red wine vinegar
400 g basmati or long-grain rice, washed
142 ml soured cream
zest of 1 lemon
1 small bunch fresh flat-leaf parsley, chopped
Preheat the oven to 180°C/350°F/gas 4.
Get yourself a deep, ovenproof stew pot with a lid that will fit your meat and other ingredients in snugly, and heat it on the hob.
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 lug of olive oil into the pot and then 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 one side.
Add the onions, chilli, 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 two 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 soured 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 a bowl of your steaming rice and your flavoured soured cream.
Sprinkle with the rest of the chopped parsley and tuck in!
On Jamie Oliver's WEB:
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