- December 2009
- Serves 8
- Takes 25 minutes to make, about 3 hours to cook, plus cooling, defrosting and reheating
This spicy pork goulash recipe is a winter warmer your waistline will love. Great for freezing ahead to impress an impromptu gathering with ease.
- 14.6g (2.9g saturated)
- 18g (7.5g sugar)
- 2 red onions, sliced
- 2 garlic cloves, finely chopped
- 2 tbsp olive oil
- 1-2 red chillies, deseeded and sliced
- ½ tsp caraway seeds, toasted
- ½ tsp cumin seeds, toasted
- 2 tbsp sweet smoked paprika
- 1 tsp hot smoked paprika
- 2 x 400g cans plum tomatoes
- 400ml beef stock
- 300g waxy potatoes, diced
- 190g jar roasted peppers, drained and sliced
- Small bunch fresh flatleaf parsley, leaves roughly chopped
- Soured cream, to serve
For the pork
- 1.4kg pork shoulder on the bone
- 2 tsp sweet smoked paprika
- ½ tsp cumin seeds
- 2 garlic cloves, crushed
- Grated zest of 1 small lemon
- 1 tsp sea salt
- 1 tbsp olive oil
- 3 raw beetroot, washed
- 350ml red wine
- Preheat the oven to 220°C/fan200°C/gas 7. To cook the pork, deeply score the skin with a sharp knife. In a pestle and mortar, crush together the spices, garlic, lemon zest and salt with some black pepper. Stir in the olive oil and rub over the pork, working it into the skin. Put the pork, skin-side up, on a small rack in a roasting tin and place the beetroot in the tin. Roast for 20 minutes to brown.
- Remove from the oven and turn the temperature down to 180°C/fan160°C/gas 4. Pour the wine into the tin, cover the whole tin with foil and roast for 2 hours 45 minutes until the pork is meltingly tender.
- Meanwhile, in a large casserole, make the sauce. Over a low heat, soften the onion and garlic in the oil for 10 minutes. Add the chilli and spices and cook for 3 minutes more. Add the tomatoes, stock, potato and peppers. Bring to the boil, then simmer for 8 minutes until the potato is tender.
- Remove the pork from the oven, cool slightly, then shred the meat off the bone, discarding any skin and fat. Remove the beetroot and, wearing rubber gloves, peel the skin and cut into small wedges. Stir the pork and beetroot into the sauce, then cool.
- Once cold, decant the goulash into a large, sealable freezerproof container and freeze for up to 3 months.
- Defrost overnight in the fridge, transfer to a saucepan and heat until piping hot. Spoon into bowls, scatter with parsley and dollop with soured cream. Serve with rice.
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