November 4, 2013 by dgarnett2013
Hungarian pork goulash: The Ginger Pig Meat Book by Tim Wilson & Fran Warde – adapted by DG
- 1 tab olive oil
- 1.25kg shoulder of pork, cut into 3cm dice
- 280g pork belly, skinned and cut into 3cm dice
- 1 onion, peeled and finely diced
- 2 garlic cloves, crushed, peeled, and finely diced
- 2 tsp sweet smoked paprika
- 1 medium sized chilli
- 200ml stock or white wine (or some of both)
- 2 tsp caraway seeds
- sea salt
- freshly ground pepper
- 2 cans chopped tomatoes, each 400g
- 1 x 320g jar of peeled roast peppers or 3 peppers, chargrilled and peeled
- To serve: sour cream
- 1 bunch of chives, snipped
Preheat the oven to 180 degrees C.
Heat the olive oil in a large ovenproof pan over a medium heat and fry the meat until brown on all sides – do this in batches and put the meat into a bowl.
Add the onion and garlic and sweat until translucent. Add the paprika, chilli, caraway and seasoning, mix well and cook for a further 4 minutes.
Return the meat to the pan. Pour in the tomatoes and top up with just enough stock and/or wine.
Bring to a boil, then cover with a lid and place in the oven to cook for 2 hours.
Drain the jar of peppers (or grill and peel them if using fresh), cut the peppers into think strips and add them to the goulash. Stir through and cook for a further 30 mins.
Serve topped with the soured cream and chives on bulgur wheat or rice.
Red stew, red dog, red head.