Spicy Pork and Chili-Pepper Goulash

Name: Spicy Pork and Chili-Pepper Goulash
Prep time: 3 h 25 min
Cook time: 3 h 25 min
Total time: 3 h 25 min
Yield: 6
Cuisine: Eastern European, European
Ingredients: 397 grams basmati or long-grain rice, washed; 5 bell peppers (use a mixture of colors), sliced; 2 kgs pork shoulder off the bone, in 1 piece, skin off, fat left on; 397 grams good quality plum tomatoes; 2 teaspoons ground caraway seeds; 1 bunch Small fresh flat-leaf parsley, chopped; 1 bunch Small fresh marjoram or oregano, leaves picked; 1 lemon, zested; 6 servings Olive oil; 2 Tbsps generous heaping tablespoons mild smoked paprika, plus a little extra for serving; 283 grams grilled peppers, drained, peeled and chopped; 2 fresh red chiles, seeded and finely chopped; 2 red onions, peeled and finely sliced; 4 Tbsps red wine vinegar; 6 servings Sea salt and freshly ground black pepper; 158 milliliters sour cream

Spicy Pork and Chili-Pepper Goulash might be This recipe is typical of Eastern European cuisine. Head to the store and pick up cream, canned tomatoes, grilled peppers, and a few other things to make it today. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 3 hours and 25 minutes. Users who liked this recipe also liked Slow cooker pork, shallot and red pepper goulash, Spicy Pork and Cabbage Slow Cooker Goulash Soup, and Sweet and Spicy Dr. Pepper Chili.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Meat

Pork

Stew

Equipment you will use

Stove

Pot

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.

Ingredients you will need

Olive Oil

Pork

Equipment you will use

Pot

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.

Ingredients you will need

Salt And Pepper

Caraway Seeds

Marjoram

Tomato

Oregano

Paprika

Peppers

Onion

Chili Pepper

Equipment you will use

Pot

Put the pork back into the pot, give everything a little shake, then pour in enough water to just cover the meat.

Ingredients you will need

Shake

Water

Meat

Pork

Equipment you will use

Pot

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.

Ingredients you will need

Vinegar

Equipment you will use

Oven

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!

Ingredients you will need

Meat

Equipment you will use

Oven

Pot

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.

Ingredients you will need

Water

Meat

Rice

Equipment you will use

Colander

Frying 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.

Ingredients you will need

Rice

Equipment you will use

Colander

Frying Pan

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.

Ingredients you will need

Caraway Seeds

Lemon Zest

Sour Cream

Parsley

Peppers

Meat

Rice

Equipment you will use

Bowl

Oven

Pot

Sprinkle with the rest of the chopped parsley and tuck in!

Ingredients you will need

Parsley

Equipment

Ingredients

Servings:

397grams

basmati or long-grain rice, washed 5

bell peppers (use a mixture of colors), sliced 2kgs

pork shoulder off the bone, in 1 piece, skin off, fat left on 397grams

good quality plum tomatoes 2teaspoons

ground caraway seeds 1bunch

Small fresh flat-leaf parsley, chopped 1bunch

Small fresh marjoram or oregano, leaves picked 1

lemon, zested 6servings

Olive oil 2Tbsps

generous heaping tablespoons mild smoked paprika, plus a little extra for serving 283grams

grilled peppers, drained, peeled and chopped 2

fresh red chiles, seeded and finely chopped 2

red onions, peeled and finely sliced 4Tbsps

red wine vinegar 6servings

Sea salt and freshly ground black pepper 158milliliters

sour cream

Recommended wine: Shiraz, Rioja, Zweigelt

Shiraz, Rioja, and Zweigelt are great choices for Goulash. While a Hungarian red wine would be fitting, we recommended a few easier-to-find red wines that will work nicely too. One wine you could try is K Vintners Morrison Lane Syrah. It has 4.2 out of 5 stars and a bottle costs about 50 dollars.

K Vintners Morrison Lane Syrah

Oldest Syrah plantings in the Walla Walla Valley, southeastern facing slopes, slightly cooler site in the foothills of the Blue Mountains. Tightly wound for a long life. Roasted earth, lavender, dried herb, and cured meat. Serious pedigree, serious wine.