Spicy pork & chilli-pepper goulash
The idea of cooking a tough piece of pork in a lovely pepper stew to make it extremely tender and melt-in-your-mouth is something I find quite exciting. This dish in particular is one of my favourites and, unless you've got a strange aversion to chillies and peppers, I know you'll end up making it again and again. It's a complete classic. It's also one of those dishes which tastes great when reheated the day after it's been made. You've got a whole range of chilli and pepper flavours going on; from smoked paprika to fresh chillies, and fresh peppers to sweet grilled and peeled ones. Delish!
Estimated Nutrition (whole recipe, rough)
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Red Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Caraway | not in our table | 0 |
| Seed | not in our table | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 kg higher-welfare pork shoulder off the bone, in one piece, skin off, fat left on
- sea salt
- freshly ground black pepper
- olive oil
- 2 red onions, peeled and finely sliced
- 2 fresh red chillies, deseeded and finely chopped
- 2 generously heaped tablespoons mild smoked paprika, plus a little extra for serving
- 2 teaspoons ground caraway seeds
- 1 small bunch fresh marjoram or oregano, leaves picked
- 5 peppers, use a mixture of colours
- 280 g jarred grilled peppers, drained peeled and chopped
- 400 g good-quality tinned plum tomatoes
- 4 tablespoons red wine vinegar
- 400 g basmati or long-grain rice, washed
- 142 ml soured cream
- zest of 1 lemon
- 1 small bunch fresh flat-leaf parsley, chopped