SPICY PORK AND PEPPER GOULASH
- A good 4lb pork shoulder,in 1 piece (off the bone,skin off,fat left on)
- Sea Salt & Black pepper
- Olive Oil
- 2 Red Onions, finely sliced
- 2 fresh red chiles,seeded & chopped fine.
- 2 heaping tbls of mild paprika
- 2 tsp of ground caraway seeds
- Small bunch-fresh marjoram(just leaves)
- 5 bell peppers (mix colors) sliced 10 oz. jar grilled peppers, drained and chopped
- 14 oz can of plum tomatoes, drained and chopped
- 4 Tbls. red wine vinegar
- 2 cups cooked rice - basmati is nice but any rice will do.
Preheat the oven to 350 degrees F.
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. 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.
In the same 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.
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 2 forks. If it's not quite there yet, put the pot back into the oven and just be patient for a little longer!
Serve with rice.
STUFF TO GO ON TOP - optional but awesome! Stir 2/3 c. sour cream, 1 lemon zested and most of a small bunch of flat-leaf parsley together in a little bowl.
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 and tuck in!
My thanks for the person that IS Jaime Oliver and the TV show - Jaime at Home.