Tuesday, January 22, 2008

Spicy Pork and Chili Pepper Goulash

I love it when my husband cooks dinner!
He does have this knack of selected the most
difficult recipes, that usually involve
cooking for two days but his dinners
always turn out GREAT!

The challenge he took on this time
is a recipe by Jamie Oliver for
Spicy Pork and Chili Pepper Goulash
that a friend at work shared with him.

He prepared the dinner on Saturday
and cooked it for the 3 hours on Sunday
for a wonderful Sunday meal!
Spicy Pork and Chili-Pepper Goulash
by Jamie Oliver
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
2 cans or 1 box low sodium chicken stock
4 tablespoons red wine vinegar
14 ounces basmati or long-grain rice, washed
2/3 cup sour cream
1 lemon, zested S
mall bunch fresh flat-leaf parsley, chopped

Preheat the oven to 350 degrees F.
Heat a deep, ovenproof stew pot with a lid 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 slug of olive oil into the pot and add the pork, fat side down.
Cook for about 10 minutes on a medium heat, to render out the fat,
then remove the pork from the pot and put it aside.
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 or stock to just cover the meat.
Add the vinegar - this will give it a nice little tang.

Bring to the boil, put the lid on top, and 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.

When the meat is nearly ready, cook the rice in salted water.
Topping for the meat:
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.

This is an amazing dish!!!

There are so many great flavors and

the meat falls right off the bone!

Thanks for cooking!


Jim said...

I think it would be even better with SMOKED Hungarian Paprika and more of it. I was a little too chicken to put as much Paprika as my freind reccomended. But I'll tell you what I had his and it was better! The lemon zest/sour cream/ chopped parsley topping will be used again. This is a great topping to balance spicy food.

Chris said...

Looks great! I wish I hadsome of the paprika I brought back from Hungary to give you. I gave it away and didn't realize I didn't save any for myself! whoops!

Sorina said...

Oh definately going on my must try list!!! Sounds yummy!!!

made healthier said...

That looks like such a delicious meal! It's hard to find goulash around here, I may just have to make it myself. :)