Spicy Pork and Chilli-pepper Goulash
My home-grown banana peppers had ripened in the recent good weather, so I picked a few of them and cooked them in a classic dish – goulash. Rather then using cubes of pork, this recipe from Jamie Oliver’s “Jamie at Home” cooks an entire loin of pork in the stew, which you can then pull apart with a fork before serving.
Preheat the oven to 180deg C, and heat a large ovenproof casserole dish on the hob. Score the fat on the pork (a 1.5-2kg loin off-the-bone with the fat on but skin off), in a criss-cross pattern all the way through to the meat, and season with salt and pepper. Pour a good glug of olive oil in the pan and then add the pork, fat side down. Cook for about 15mins on a medium heat to render out the fat, then remove from the pan and set aside.
Add 2 chopped red onions, 2 fresh chillis (chopped and de-seeded), 2 generous tablespoons of paprika, 2 teaspoons of ground caraway seeds, the leaves from a small handful of marjoram or oregano [I used 2 teaspoons of dried oregano], and some salt and pepper to the oil/fat in the pot. Turn the heat down and cook gently for 10 minutes, then add 5 sliced peppers, a 280g jar of grilled peppers (drained and chopped), and a 400g can of tomatoes. Put the pork back in the pot, give it a mix, then pour in enough water to just cover the pork. Add 4 tablespoons of red wine vinegar, put the lid on top, and place in the preheated oven for 3 hours.
Just before serving stir a 142ml tub of sour cream, the zest of a lemon and a small bunch of flat-leaf parsley, chopped, in a bowl. When the meat is cooked, break it up with a fork and give it a good stir. Serve with a bowl of steaming rice and the flavoured sour cream.