Jamie Oliver Pork Goulash is made with pork shoulder, red onions, red chillies, smoked paprika, caraway seeds, marjoram or oregano, bell peppers, grilled peppers, plum tomatoes, red wine vinegar, sour cream, lemon zest, and flat-leaf parsley. This spicy Pork Goulash recipe creates a hearty dinner that takes about 3 hours and 30 minutes to prepare and can serve up to 6 people.
This Jamie Oliver Pork Goulash Recipe From Jamie At Home Cookbook.
Try More Jamie Oliver Recipes:
- Jamie Oliver Steak And Mushroom Pie
- Jamie Oliver Bacon Tomato Pasta
- Jamie Oliver Slow Cooker Coq Au Vin
🧡 Why You’ll Love This Pork Goulash Recipe:
- Tastes Great: This recipe makes a dish that’s full of flavor. It mixes soft pork with spices, peppers, and tomatoes for a really comforting meal. The smoked paprika makes it a bit smoky and very tasty.
- Goes with Many Things: You can eat this goulash with pasta, rice, mashed potatoes, or just some bread. It works well with different foods, so you can enjoy it in many ways.
- Good for Sharing: This dish is enough for six people. It’s great for when you have friends or family over because it looks good and tastes even better.
- Better the Next Day: If you make this goulash ahead of time, it tastes even better the next day. Just warm it up for a quick and yummy dinner.
- Easy to Make: Even though this dish might look fancy, the steps to make it are simple. The recipe is easy to follow, so even if you’re not used to cooking stews or using these spices, you can still make a great meal.
🥩 Jamie Oliver Pork Goulash Ingredients
- 2 kg pork shoulder (off the bone, in one piece) — alternatives like pork neck, collar butt, or scotch fillet can also be used.
- Salt and freshly ground black pepper (to taste)
- 2 tablespoons olive oil
- 2 red onions, peeled and finely sliced
- 2 fresh red chilies, deseeded and finely chopped
- 2 heaped tablespoons mild smoked paprika, plus a little extra for serving
- 2 teaspoons ground caraway seeds
- A small bunch of fresh marjoram or oregano, leaves picked
- 5 bell peppers, mixed colors, sliced
- 280 grams jar of grilled peppers, drained, peeled, and chopped
- 400 grams tin of good-quality plum tomatoes
- 4 tablespoons red wine vinegar
- 1/2 cup (120 ml) sour cream
- Zest of 1 lemon
- 3 tablespoons flat-leaf parsley, chopped
🍲 How To Make Jamie Oliver Pork Goulash
- Prepare the Pork: Preheat your oven to 180°C (356°F). If your pork shoulder has a fat layer, score it in a criss-cross pattern. Season it generously with salt and black pepper.
- Brown the Pork: Add olive oil to a large, oven-proof dish that can snugly fit the meat and vegetables. Place the dish over medium heat. Once hot, add the pork, fat side down, and sear on all sides until browned. Then, remove the pork and set it aside.
- Cook the Vegetables: In the same pot, add the onions, chilies, paprika, caraway seeds, marjoram or oregano, and a good pinch of salt and pepper. Reduce the heat and let the onions cook gently for 10 minutes. Add the sliced bell peppers and continue cooking for another 10 minutes.
- Simmer the Goulash: Stir in the grilled peppers and the plum tomatoes. Return the pork to the pot. Add just enough water to cover the meat. Pour in the red wine vinegar and bring the mixture to a boil.
- Oven Time: Cover the pot with a lid and place it in the preheated oven. Let it cook for about 3 hours. The pork should be tender and easy to break apart with forks.
- Final Touches: Mix the sour cream, lemon zest, and most of the parsley in a small bowl. Once the pork is cooked, remove the pot from the oven and adjust the seasoning if needed.
- Serve: Carefully place the pork on a large platter. Sprinkle with the remaining parsley and spoon the sour cream mixture over the meat. Serve hot, sprinkled with a bit of smoked paprika for extra flavor.
đź’ Recipe Tips:
- Pick the Best Pork: Use pork shoulder because it is fatty and softens when cooked slowly. You can also use pork neck, collar butt, or scotch fillet because they are similar to pork shoulder.
- Brown the Pork Well: Take your time to brown the pork until it is golden. This adds flavor and keeps the pork juicy and tender while it cooks slowly.
- Add Flavors Step by Step: First, cook the onions and spices slowly to bring out their taste, then add the peppers. This method makes the goulash taste better because each flavor has time to develop.
- Keep Enough Water in the Pot: Make sure there is enough water to cover the pork so it doesn’t get dry while cooking. Check it now and then, and add more water if it looks low.
- Taste and Rest Before Serving: After cooking, taste the goulash and add more salt or pepper if you think it needs it. Let it sit for a few minutes before serving. This helps all the flavors come together and makes the meat softer and nicer to eat.
🥗 What To Serve With Pork Goulash?
This sipcy Pork Goulash pairs well with mashed potatoes, buttered noodles, crusty bread, or steamed rice. It also can be served alongside a green salad, steamed vegetables, pickled vegetables, or sauerkraut for a delicious and complete meal.
🎚 How To Store Leftovers Pork Goulash?
- Refrigerate: Store the leftover pork goulash in an airtight container in the refrigerator for up to 3-4 days.
- Freeze: To freeze, place the cooled goulash in freezer-safe containers or heavy-duty freezer bags. It can be stored frozen for up to 3 months.
🥵 How To Reheat Leftovers Pork Goulash?
- In The Oven: Preheat your oven to 350°F (175°C). Place the goulash in an oven-safe dish and cover with foil. Heat for 20-25 minutes or until hot all through.
- In The Microwave: Put the goulash in a microwave-safe container. Cover and heat on high for 2-3 minutes, stir, and then heat for an additional 1-2 minutes or until thoroughly warmed.
- On the Stovetop: Reheat the goulash in a saucepan over medium heat. Stir occasionally and add a splash of water or broth if it seems too thick. Heat until it’s hot, which should take about 10 minutes.
FAQ’S
Can I Use Pork Loin Instead Of Pork Shoulder?
Pork loin is leaner and might become dry if cooked for a long time. It’s best to stick with pork shoulder or similar cuts like pork neck or collar butt for this recipe.
Can I Substitute Dried Herbs For Fresh?
Yes, if fresh marjoram or oregano is not available, you can use dried herbs. Use one-third of the amount specified for fresh since dried herbs are more concentrated in flavor.
How Do I Know If I Need To Add More Water During Cooking?
Check the goulash every hour to ensure it doesn’t dry out. If the liquid level seems low, add a bit more water to keep the ingredients just covered.
Can I Make This Recipe In A Slow Cooker?
Yes, after browning the meat and sautéing the vegetables, transfer everything into a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
How Can I Thicken The Goulash If It’s Too Watery?
If the goulash is too watery after cooking, you can simmer it uncovered on the stove for a few minutes until it reduces to your desired consistency.
Try More Jamie Oliver Recipes:
- Jamie Oliver Bubble And Squeak
- Jamie Oliver Leftover Chicken Curry
- Jamie Oliver Happy Days Chilli Con Carne
Jamie Oliver Pork Goulash Nutrition Facts
- Calories: 350 calorie
- Total Fat: 11 grams
- Saturated Fat: 2.5 grams
- Cholesterol: 90 milligrams
- Sodium: 320 milligrams
- Carbohydrates: 29 grams
- Dietary Fiber: 6 grams
- Protein: 36 grams
- Sugar: 4 grams
Jamie Oliver Pork Goulash
Description
Jamie Oliver Pork Goulash is made with pork shoulder, red onions, red chillies, smoked paprika, caraway seeds, marjoram or oregano, bell peppers, grilled peppers, plum tomatoes, red wine vinegar, sour cream, lemon zest, and flat-leaf parsley. This spicy Pork Goulash recipe creates a hearty dinner that takes about 3 hours and 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the Pork: Preheat your oven to 180°C (356°F). If your pork shoulder has a fat layer, score it in a criss-cross pattern. Season it generously with salt and black pepper.
- Brown the Pork:Â Add olive oil to a large, oven-proof dish that can snugly fit the meat and vegetables. Place the dish over medium heat. Once hot, add the pork, fat side down, and sear on all sides until browned. Then, remove the pork and set it aside.
- Cook the Vegetables:Â In the same pot, add the onions, chilies, paprika, caraway seeds, marjoram or oregano, and a good pinch of salt and pepper. Reduce the heat and let the onions cook gently for 10 minutes. Add the sliced bell peppers and continue cooking for another 10 minutes.
- Simmer the Goulash:Â Stir in the grilled peppers and the plum tomatoes. Return the pork to the pot. Add just enough water to cover the meat. Pour in the red wine vinegar and bring the mixture to a boil.
- Oven Time:Â Cover the pot with a lid and place it in the preheated oven. Let it cook for about 3 hours. The pork should be tender and easy to break apart with forks.
- Final Touches:Â Mix the sour cream, lemon zest, and most of the parsley in a small bowl. Once the pork is cooked, remove the pot from the oven and adjust the seasoning if needed.
- Serve:Â Carefully place the pork on a large platter. Sprinkle with the remaining parsley and spoon the sour cream mixture over the meat. Serve hot, sprinkled with a bit of smoked paprika for extra flavor.
Notes
- Pick the Best Pork:Â Use pork shoulder because it is fatty and softens when cooked slowly. You can also use pork neck, collar butt, or scotch fillet because they are similar to pork shoulder.
- Brown the Pork Well:Â Take your time to brown the pork until it is golden. This adds flavor and keeps the pork juicy and tender while it cooks slowly.
- Add Flavors Step by Step:Â First, cook the onions and spices slowly to bring out their taste, then add the peppers. This method makes the goulash taste better because each flavor has time to develop.
- Keep Enough Water in the Pot: Make sure there is enough water to cover the pork so it doesn’t get dry while cooking. Check it now and then, and add more water if it looks low.
- Taste and Rest Before Serving:Â After cooking, taste the goulash and add more salt or pepper if you think it needs it. Let it sit for a few minutes before serving. This helps all the flavors come together and makes the meat softer and nicer to eat.
Jamie Oliver Pork Goulash