Sunday Stew: Jamie Oliver’s Braised Pork and Pepper Goulash

Feeding our new bambino late one night gave me a chance to catch up on a few cooking shows. This goulash recipe from Jamie Oliver at Home (the “Peppers” episode) “had me at hello”. Slow-braised pork shoulder and peppers? Sign me up! While it takes a few hours to cook, the hands on time is pretty minimal. I wasn’t sure if Luca was going to go for the whole peppers thing so I told him it was carnitas and he ate it right up. This is a great one for a lazy sunday dinner with family and friends since you can feed a crowd with very little effort on an inexpensive cut of meat. Leftovers would make a fantastic sauce for pasta and, of course, we couldn’t resist some “goulash/carnitas” tacos for lunch the next day.

Jamie Oliver’s Spicy Pork Goulash (my cliff notes version below, get the original recipe from Jamie’s site here.)

I knew Simran and I were kindred spirits — when I told her that I was making this, she said she had been salivating over this recipe for quite some time.  Since not everyone in her family eats pork, I think you could substitute chicken pieces (reducing the simmer time from 3 hours to 1) with similarly delicious results. Despite the word “spicy” being in the title, if you like the heat like Simran you’ll want to add some chili flakes.

  • Boneless Pork Shoulder
  • 2-3 Red Yellow or Orange Peppers
  • 1 Onion
  • Jarred Marinated Sweet Peppers
  • Can of Tomatoes (diced or squish up whole tomatoes)
  • Paprika
  • Caraway Seeds
  • Sour Cream
  • Lemon
  • Parsley
  1. Season a piece of bonelss pork shoulder with salt and pepper and sear well on all sides in a very hot pan (start with the fat side). Set the meat aside and drain off the rendered fat.
  2. Add 1 finely diced onion, the leaves from a sprig or oregano or marjoram, two heaping Tablespoons of paprika, and a teaspoon of caraway seeds crushed in a mortar and pestle. Let the onion soften for a few minutes.
  3. Add 2 or 3 thinly sliced red, orange or yellow bell peppers (no green ones!);  a cup or more of jarred, marinated sweet peppers; a couple of Tablespoons of red wine vinegar; and a can of tomatoes.
  4. Add the meat back into the pot and add water as needed to nearly cover the meat. Cover and place in a 350 degree oven for three hours. The meat will be fork tender when it’s done.
  5. Remove the meat from the pot, skim off any fat that has risen to the top and taste the sauce for seasoning. Serve everything together with a dallop of sour cream flavored with lemon zest and parsley.

This one is seriously good —  awesome recipe, Jamie!

5 thoughts on “Sunday Stew: Jamie Oliver’s Braised Pork and Pepper Goulash

  1. finally found this recipe i had it printed out but moved house 2x since made it the first time and have been craving it madly is a amazing recipe thanks heaps jamie 🙂

  2. Pingback: Piling on the Kudos for Jamie Oliver’s Chicken Braised with Milk and Lemon | A Little Yumminess

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