Three Pepper Ghoulash

The pepper theme continues with this great pork ghoulash recipe. Three types of pepper (fresh, roasted and dried) combine with pork shoulder cooked sloow and looow (patience is required!) to make a really tasty dish. Serve with mashed potatoes and stir-fried courgette.



















Ingredients

• 1 large cut of pork shoulder (eg 5lb)
• 3 fresh peppers (red or green)
• 1 jar roasted peppers (pimientos piquillo)
• 1 tbs pimienta ahumado (Smoked Spanish paprika)
• 1 tbs pimienta dulce (Sweet Spanish paprika)
• 1 red onion
• 4 cloves garlic
• 1 litre chicken stock
• 800g tinned tomatoes
• Salt and olive oil

Instructions
1. Wash and pat-dry the pork. Score the fat side in a criss-cross pattern and season well all over with salt.










2. Heat a large pan (needs to be oven proof) and add a 1/4 cup of olive oil. Place pork fat-side down and then sear on all sides, 3-4 minutes per side.




















3. Remove pork from the pan, and add chopped red onion. Lower heat and saute for 5 minutes, then add the crushed garlic. Cook a minute or two more, then add the chopped peppers. Cook for a couple more minutes, then add the pimientos piquillo, 2 tablespoons of Spanish paprika, tinned tomatoes and chicken stock. Stir well and add the pork and bring to a simmer.









































4. Heat the oven to 350F, then cover the pan and put in the oven. Cook until the meat is literally falling apart -- you should turn the joint a few times during the cooking time. I cooked it for about 5 hours at 350F, then left it overnight to cool down (still in the oven). It was still a little warm in the morning. Move to a container and place in the fridge until you are ready to serve.











5. Before serving, remove the fat from the surface of the container - it will have congealed on the surface. Put as much ghoulash as you want to serve in another pan and slowly reheat. Meanwhile, prepare your sides -- mashed potatoes and stir-fried courgette in olive oil and garlic work well, though I'm sure fresh baked bread would also go well. Serve and tuck-in!!