Spicy Pork And Chili Pepper Goulash Recipes

SPICY PORK AND CHILI-PEPPER GOULASH

Steps:

• 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.
• 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!
• 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 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 and tuck in!

SPICY PORK AND CHILI PEPPER GOULASH (IMPROVED)

Steps:

• If the Pork has rind, slice it off and discard it.
• Score the fat side of the pork in a criss-cross pattern.
• Over a high heat, add a good glug of olive oil to an oven proof casserole dish and add a good grind of black pepper
• Lay the pork in the oil, skin side down and heat for about 12 minutes, moving it about every few minutes. Be careful, the fat can get very hot and it's easy to make it splash and spit.
• Turn the pork over and seal the meat side for about 3 minutes.
• Remove the pork from the dish and carefully discard about half (or more) of the rendered fat.
• Add the onions and caraway seeds together with another grind of pepper and sauté for about 10 minutes.
• Stir in the crushed garlic and saute for a few minutes.
• Deglaze the casserole dish with the red wine vinegar and pour in the red wine.
• Put the pork back in the pan together with the chopped Jamón serrano and all of the remaining ingredients.
• Add about 200 ml of boiling water so the meat is covered, pop a lid on the pan and cook in the oven for about 3 hours 30 minutes by which time the meat should be falling apart.
• Check every hour and add extra boiling water if it looks as though it might dry out.
• Shred the meat with a fork just before you serve.