Sunday, October 3, 2010

Pork and pepper goulash

Yet again, I've used another recipe from Jamie Oliver's Jamie at Home cookbook. This recipe was calling to me as a way to use up the peppers that were accumulating in our refrigerator. I also thought that this would easily be able to be cooked in the slow cooker rather than the oven and it turned out great. I do love to be able to come home from a long day at work and have the place already smelling wonderful and food almost ready to eat. The goulash was really flavorful. The recipe I used is below. It should feed about 4 people.  

Pork and pepper goulash
about 1.5 lbs of boneless pork (shoulder, butt, country ribs) with fat trimmed
1 large red onion, peeled and thinly sliced
1 large green pepper, sliced (remove seeds and ribs)
1 small red chile pepper, minced (remove seeds and ribs for less heat)
1 other pepper of your choice, sliced (I used banana, but any would work - even a second green pepper)
2 roasted red peppers, sliced (remove seeds and ribs)
1 tablespoon paprika, plus more for serving
1 teaspoon smoked paprika
about 1 tablespoon fresh oregano leaves
1 teaspoon ground caraway seeds
14 ounce can of diced tomatoes
2 tablespoons red wine vinegar
sea salt and fresh cracked black pepper to taste
olive oil for searing pork

1/2 cup plain Greek yogurt (or sour cream)
zest and juice of half a lemon
about 1 tablespoon fresh parsley, minced, plus more for serving
2 cups of Basmati rice, cooked to package directions, for serving

Salt and pepper both sides of the pork and sprinkle with a bit of paprika. Heat olive oil in a skillet until hot and then sear both sides of the pork. Once both sides have developed a nice brown color (and some of the fat has rendered out), transfer the pork to your slowcooker. Add the remaining ingredients (from red onion to salt and pepper) to the crockpot. Cook on low for about 7-8 hours. The pork should be cooked through and tender. 
In a small bow, mix the yogurt (or sour cream), lemon juice and zest, and parsley. Refrigerate until serving time.


Break/shred the pork with two forks. Serve the goulash over the rice. Top with the yogurt sauce, extra parsley, and a sprinkle of paprika.

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