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)
- Caraway Seeds
- Sour Cream
- 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.
- 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.
- 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.
- 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.
- 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!