· 2kg pork shoulder off the bone, in one piece, skin off, fat left on
· Sea salt and 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 of mild smoked paprika, plus a little extra for serving
· 2 teaspoons of ground caraway seeds
· A small bunch of fresh marjoram or oregano, leaves picked
· 5 peppers (use a mixture of colours)
· 1 x 280g jar of grilled peppers, drained, peeled and chopped
· 1 x 400g tin of good-quality plum tomatoes
· 4 tablespoons of red wine vinegar
· 400g of basmati or long-grain rice, washed
· 1 x 142ml pot of soured cream
· Zest of 1 lemon
· A small bunch of fresh flat-leaf parsley, choppedMethod: How to make spicy pork and chilli pepper goulash
Method: How to make spicy pork and chilli pepper goulash
1. Preheat the oven to 180°C/350°F/gas 4. Get yourself a deep, ovenproof stew pot with a lid and heat it on the hob. Score the fat on the pork in a criss-cross pattern all the way through to the meat, then season generously with salt and pepper. Pour a good glug of olive oil into the pot and add the pork, fat side down. Cook for about 15 minutes on a medium heat, to render out the fat, then remove the pork from the pot and put it to one side.
2. Add the onions, chilli, paprika, caraway seeds, marjoram or oregano and a good pinch of salt and pepper to the pot. Turn the heat down and gently cook the onions for 10 minutes, then add the sliced peppers, the grilled peppers and the tomatoes. Put the pork back into the pot, give everything a little shake, then pour in enough water to just cover the meat. Add the vinegar – this will give it a nice little twang. Bring to the boil, put the lid on top, then place in the preheated oven for 3 hours.
3. You'll know when the meat is cooked as it will be tender and sticky, and it will break up easily when pulled apart with two forks. If it's not quite there yet, put the pot back into the oven and just be patient for a little longer!
4. When the meat is nearly ready, cook the rice in salted, boiling water for 10 minutes until it's just undercooked, then drain in a colander, reserving some of the cooking water and pouring it back into the pan. Place the colander over the pan on a low heat and put a lid on. Leave to steam dry and cook through for 10 minutes - this will make the rice lovely and fluffy.
5. Stir the soured cream, lemon zest and most of the parsley together in a little bowl. When the meat is done, take the pot out of the oven and taste the goulash. You're after a balance of sweetness from the peppers and spiciness from the caraway seeds. Tear or break the meat up and serve the goulash in a big dish or bowl, with a bowl of your steaming rice and your flavoured soured cream. Sprinkle with the rest of the chopped parsley and tuck in!