Spicy Pork and Chilli-Pepper Goulash

Ever so slightly adapted from Jaime Oliver recipe. Huge thanks to my sis for sending this along - it really was spectac - perfect Sunday evening fare. Typical Jaime Oliver bold flavours, and the meat was so perfectly tender - my hubbie thought it was one of the BEST dishes I've ever prepared! (I've not converted the UK measurements here because I'm too lazy, but you can sorta guess as you go along, its a very forgiving recipe).

2kg pork shoulder – its quite marbled with fat!
sea salt and freshly ground black pepper
olive oil
2 red onions, peeled and finely sliced
2 fresh red chillies, finely chopped
1 generously heaped Tbsp each of smoked and regularl paprika
2 tsp ground caraway seeds
1 tsp each of dried marjoram & oregano
5 peppers (use a mixture of colours)
1 x 280g jar of grilled peppers, drained, peeled and chopped
1 x 400g tin of good-quality plum tomatoes
4 Tbsp red wine vinegar
400g basmati or long-grain rice, washed
1 x 142ml pot of soured cream
zest of 1 lemon
a small bunch of fresh flat-leaf parsley, chopped

Preheat the oven to 350°F. Get yourself a deep, ovenproof stew pot with a lid and heat it on the hob. 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 then 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 one side.

Add the onions, chilli, 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 about ¼ cup water and 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 approx 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 two 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 your rice (I served it w/ pasta!).

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 a bowl of your steaming rice and your flavoured soured cream. Sprinkle with the rest of the chopped parsley and tuck in!