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Spicy pork & chilli-pepper goulash

Spicy pork & chilli-pepper goulash Recipe

  • 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
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