Ingredients
- 2kg piece of pork shoulder, off the bone shopping list
- salt, pepper shopping list
- 700g capsicums, deseeded and julienned shopping list
- 2 heaped teaspoons paprika shopping list
- 1 tspn caraway seeds shopping list
- 2 Spanish onions, finely sliced shopping list
- jar smoked bell peppers shopping list
- fresh marjoram or oregano shopping list
- tin diced, skinned tomatoes shopping list
- 4 tblspns red wine vinegar shopping list
- TO SERVE shopping list
- steamed basmati rice shopping list
- TO GARNISH shopping list
- sour cream shopping list
- Chopped parsley shopping list
- lemon zest shopping list
How to make it
- Score the pork shoulder and season with salt and pepper
- Place skin side down into a large pot, to render the fat down on medium high heat
- Once the fat is rendered from the pork, take the pork out and rest it
- Add the capsicums to the pan with the paprika, caraway seeds, spanish onions, smoked peppers, fresh marjoram/oregano and the tinned tomatoes
- Saute briefly, mixing well to combine flavours
- Once softened, remove from pan and set aside, briefly
- Add the pork back into the pot and cover with the sauteed vegetable and herb mix
- Add 4 tablespoons of red wine vinegar, cover and put into a 180deg C oven for 2 hours or until the pork falls apart
- While the pork is cooking, steam the basmati rice
- TO SERVE
- Place a mound of rice into a large bowl and top with the pork goulash
- TO DRESS
- Dress with a big dollop of sour cream, chopped parsley and some shaved lemon zest
People Who Like This Dish 5
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