The idea of cooking a tough piece of pork in a lovely pepper stew to make it extremely tender and melt-in-your-mouth is something I find quite exciting. This dish in particular is one of my favorites and, unless you’ve got a strange aversion to chillies and peppers, I know you’ll end up making it again and again. It’s a complete classic. It’s also one of those dishes which tastes great when reheated the day after it’s been made. You’ve got a whole range of chili and pepper flavors going on; from smoked paprika to fresh chillies, and fresh peppers to sweet grilled and peeled ones. Delish!
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I also do a child friendly version by chopping up the pork prior to cooking (taking a piece off the main pork joint) with less spice and a few tiny pieces of peppers. Add a sliced carrot. This time I had some home made tomato sauce left over so used this as a base.
This is truely the best goulash. No other goulash meats this mark! You can use a bone-in too and provides more depth of flavour. I use gloucester old spot real pork, loads of flavor and freezes well. I wouldnt add too much water as plenty of water ouzes from the veg and meat. To thicken boil the juice with the meat out if necessary.
delish and easy!
We love ours Lamb downunder, so I have taken your excellent receipe and fliped it a bit:<br /> - 2kg (4.4 pounds) approx Leg of Lamb<br /> Popped in my slowcooker on High for 4 hours with a glass of water<br /> Remove the leg, and toss the liquid, it will be mostly fat, the meat hould be soft and moist, if not your cooker/lid is not sealing right<br /> Seperate the meet from any obvious fat and the bone, and cut it into bite size peices. Where the recipe above asks for the pork back, add the lamb to the mix, and instead of cooking for 3 hours, cook for 20 min to get the flavor thru the meat.<br /> Tasty, fairly lean, and I can leave the house for the main part of the cooking.
I am cooking this now, it's a damn of a good goddess smell in my kitchen!
Hi Jamie,
Cooked this one after an epic day snowboarding with my sister. The dish went down a treat. Have to agree with another poster (Jana), this is my second favorite hearty dish after your steak and guiness pie! I'm cooking this pork dish again for my 3 housemates tonight - thought I'd better check the recipe one more time...
Loving the new show.
Cheers for another classic dish
i loved this a bunch, great bits of color and family loved it. cant wait to cook the next recipe! cheers mate
Hi, Jamie! One absolute huge Thank You for this recipe! Such a great taste, wonderfull! I have never ever tasted pork in a such an amazing way! It is our family`s second favorite meal, just after your Steak and Guiness pie. I am very big fan of your cooking, have one book at home, next one is coming after will try out all recipes from previous one. I haven`t been disappointed in even one recipe. Thank you, you are great!
Super good ! a wonderfull recipe ! thakn you Jamie ! I neved cooked such a beautiful pork this way ! great ! BUT... the chili-pepper sauce was too bitter and I needed to add sugar. Does someone has a solution to avoid this bitter taste without taking off the chili-pepper skin or add sugar ?? thanks, from Paris, France.
Hei,
I just saw the cooking of guljash and I have to make it on Saturday - I already feel anxious and can not wait the flavor experience.
Best wishes,
Helen
i will cook this today .. it will be my first meal for family but i´m 18 :) ... i saw it in tv and it looks perfect i must done it .... my is in work brother too so the youngest guy who should be in chool cook ..yeah :D ...i hope that everyone will love it
I've prepared this last Saturday! What a wonderfull dinner..... everyone love it!
Want to try this but how many does it serve?
Jamie, Well what can I say. I came in from a surf last week and switched on the box and to be honest Portugal has some great dishes but no real cookery programme. You simplify and make cooking fun. Im passionate about food, my girls and surfing and let me tell you your 'Goulash red chilli' dish went down a bomb on Friday night with some outstanding wine. Couldn't find sour cream in any of the 6 supermarkets so substituted a plane creme fresh but still amazing. Yep greed glazed some of my guest eyes and they dug in for seconds.
Keep them coming !! If your ever this way we have an old roman ruin now quinta with gardens with all fresh herbs in etc so if you fancy a shoot in Ericeira (35kms) from Lisbon then come down and slaughter some of these Portugues ingredients!!
regards
Sully
this is absolutely delicious, thanks Jamie
Hi! My name is Rui and i watch your tv programs. you are amazing and let me tell you, i think you need to come to portugal and make your amazing recipes with portuguese ingridients. Sorry my english. thanks for make my apetite better than hever.
Just made this and it tastes wonderful really impressed with the result
Cooking this tonight! might try it with pork joint!
Hi Guys!
To those of you who are having probs finding roast peppers just do them yourself. You must be able to find them in a supermarket, they all sell them. Anyway, just get your red pepper and put them directly over a flame turning until the whole pepper turns black. Then to help peal the skin off just pop it in a clear platic bag and seal it. The pepper will sweat. When cool enough just simply peal of the skin. You can add some olive oil or just put them in a jar add the oil and some galric gloves and leave them until you need it. They taste great in salads. Hope i have helped.
Sou sua super Fã.
Precisa vir ao Brasil, apresentar aqui seu programa e experimentar nossa culinária.
Bjs
I have only see your show maybe 2 times, but you seem so down to earth and enjoy your food. You amazes me! So simple !I will have to try your bary recipe, that look so good! Next time i will have to make yours.
Doedi
Hi jamie. Many thanks for all the great recipies through the years, i´ve been following you from the first programs before kids and wife , drumms and all.
Always great recipies, all easy to remember and to use even here in sweden where i live and i am from Denmark lived here for barely 2 years.This with the ministry is a great idea, i am always walking around with our podkasts and tjecking out new recipies and are almost stuck to the tv when your shows are on, old or new.
Thanks for all the great ideas, you , and familie are allways welcome at our table.
But usually with a variation of your recipies.
yours truelly karina
Hi Jamie. I'm your big fan ^^. I'm very proud of you to do some great things!! I will suppor you anytime, anywhere.
My husband and I made this as a joint effort after seeing it on the Jamie at Home tv show. It was fabulous and we wanted to make it again and again. We lost the recipe though so I'm so glad it's on the website. This one is a winner. It's great to freeze the leftovers and my husband takes them to work for dinner when he works the late shift.
Great recipe. You the man, Jamie!
The remaining sauce (if watery) makes a great base for a soup. The flavors are very intense. I made this with a great piece of organic pork shoulder.
I like recipes like this where you can kick back for a few hours without worrying about things. Nice one.
Could not find roasted peppers either! Settled for grilled peppers... Not that this matters hugely.
Cheers dude!
I cooked this last night, but served it with mashed spuds intead of rice. It went down a treat with my mates. Cheers Jamie.
Made today and went down a storm. Cooked for 3 hours in a slow cooker rather than oven though. Only thing was couldn't find a jar of grilled peppers - tried Sainsburys, Asda and Tesco!
I'm having trouble finding a jar of roasted peppers and a can of plum tomatoes. Do we call them something different in the US? Can you be more specific? I got your cookbook for Christmas after seeing you on Martha Stewart and asking for it. This will be my first time using one of your recipes.
Thanks so much!
Nancy Aubertin
We love this recipe. Use beef instead of pork for a chnage to a sunday roast. Freeze it and eat again at a later date, the sauce is better and the meat so soft it melts. Plus the flavor become so much more intense, amazing.
The ingredients call for "2 fresh red chilies" and also "5 peppers". Assuming the peppers are sweet peppers and the chilies are hot, what kind of fresh red chilies are used? We have lots of fresh and dried hot chilies from Mexico here in Texas and I want to use the correct kind. Can someone give me more details? Thanks.
A few have mentioned that the sauce is very watery. The result will be dependant on the size of the pork and the pan. If it takes a load of water to cover the pork then it will be very waterty no matter how much reducing you attempt. If it's a tight fit and needs less water then it will thicken much more and will taste more intense.
Hallo Jamie, I'm from Germany and i'm looking for some great German recipes from you. This Gulasch tastes very good!
loved it, turned out lovely. we aren't big fans of cream, so grated cheese onto it instead and wow! my husband has requested i make this a regular thing in our house from now on, even the kids liked it. (It's also been hinted at that i should expect a Jamie Oliver book for christmas.heh heh.)
jygjg
I saw the recipe on a qantas flight between Perth and Melbourne. I will be cooking this dish 2 weesk time to impress my pommy friends. Will let you know result!!
I changed the pork for a beef blade roast and let it cook for 4 1/2 hours with the last 1/2 hour uncovered. It was perfect!
Jamie, I've made this recipe twice and both times it disappointed, the second time I added some chickpeas in. The sauce has been so runny, I've tried thickening it to no sucess. It just isn't doing it for me I'm afraid but it looks sooo good. Mind you with the left over sauce I added tomato paste with it to make some spaghetti bolognaise and it tasted awesome. It is the only one of your recipies which hasn't worked for me so I still love your cooking!!!
Fabulous results!!
I did change one thing, instead of water I used a Dry Strongbow Apple Cider for the cooking liquid. It gave it just a hint of sweetness. The roast I had required 4 hrs to cook before it would fall apart but it was so tender. Definately worth the wait.
Great meal but the sauce was a bit runny so not so sure what i did wrong but will persevere.
Pork is so affordable, it is always great to see ideas of how to do something different with it. I'll definitely give this a go - you could even use leftover pork roast for this recipe.
it was lovely thx for that :D
Fantastic,
I have made numerous dishes from your books and online recipes and this is one of my favourites! Along with your fish pie and barbequed salmon this will be a regular at our dinner table.
More exciting fish and meat dishes please!
Wow !!!!
Just cooked this recipe today ... went down a treat - thoroughly enjoyed by all !!!!
A perfect meal !!
Can I use a slow cooker pot to cook for 3 hours instead of the oven? I do not have an oven though.
That was one of the best dishes i have cook of your up to now.
Hey! Just cooked this recipe here in Brazil and it was a sucess. I had to make some adaptations, but it came out great. Loved the flavor of the meat and peppers with the sour cream.
I made this last night but it didn't turn out too well. I wonder if I put too much water in? I cooked it for 3 hours but the pork wasn't done, so I cooked about a further 40 minutes. Even then it wasn't 'sticky' and the sauce was very thin. Where did I go wrong? This is the first recipe from this Book, but everything else I've cooked from your other books has been fantastic. I will persevere!!!