The idea of cooking a tough piece of pork in a lovely pepper stew to make it extremely tender and melt-in-your-mouth is something I find quite exciting. This dish in particular is one of my favorites and, unless you've got a strange aversion to chiles and peppers, I know you'll end up making it again and again. It's a complete classic. It's also one of those dishes which tastes great when reheated the day after it's been made. You've got a whole range of chili and pepper flavors going on; from smoked paprika to fresh chiles, and fresh peppers to sweet grilled and peeled ones. Delish!
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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!
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Shrimp and Asparagus Risotto Casserole
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By ryanern18_11632095
Norristown, PA
on March 11, 2012
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I think this one is a bit of a miss. One thing about paprika is that - on it's own and especially in a slow braising style of cooking - it doesn't have a ton of flavor. It needs to be complimented and I don't think any of the other flavors in this application can stand up to the cooking method. It wasn't bad and had some nice spice from the chilies - but I think it lacked depth as the red onions, bell peppers, etc became too bland and stewy over 3 hours.
Not to mention - when you take into account the heavy fat cap on a pork shoulder, the olive oil and the sour cream used to finish - this is a very heavy and fatty dish. So much so that my wife and I were both quite sick to our stomachs afterwards.
By teedee'skitchen
Portland, Oregon
on September 21, 2011
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Jamie, I love your rustic style. I can't wait to make this recipe. Kathleen
By Mujerbohemia
San Antonio, La...
on June 11, 2011
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I am Mexican American living in South Texas and this recipe is AMAZING!!! I can tell you this is the real deal. I added more jalapenos and serranos and made sliders with it along with some Asian cole slaw. I also piled it on top of noodles and it was fantastic. A great recipe as well if you're entertaining a lot of people. Follow the recipe exactly and you'll look like a flippin' genius. This does not disappoint. BTW I LOVE the show Food Revolution. Fight the good fight, Jamie!
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