Spicy Pork and Chili-Pepper Goulash (Jamie Oliver) Recipe

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Spicy Pork and Chili-Pepper Goulash (Jamie Oliver)
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  1. Preheat the oven to 350 degrees F.
  2. Get yourself a deep, ovenproof stew pot with a lid and heat it on the stove. Score the fat on the pork in a criss-cross pattern all the way through to the meat, then season generously with salt and pepper. Pour a good glug of olive oil into the pot and add the pork, fat side down. Cook for about 15 minutes on a medium heat, to render out the fat, then remove the pork from the pot and put it to 1 side.
  3. Add the onions, chili, paprika, caraway seeds, marjoram or oregano and a good pinch of salt and pepper to the pot. Turn the heat down and gently cook the onions for 10 minutes, then add the sliced peppers, the grilled peppers and the tomatoes. Put the pork back into the pot, give everything a little shake, then pour in enough water to just cover the meat. Add the vinegar - this will give it a nice little twang. Bring to the boil, put the lid on top, then place in the preheated oven for 3 hours.
  4. You'll know when the meat is cooked as it will be tender and sticky, and it will break up easily when pulled apart with 2 forks. If it's not quite there yet, put the pot back into the oven and just be patient for a little longer!
  5. When the meat is nearly ready, cook the rice in salted, boiling water for 10 minutes until it's just undercooked, then drain in a colander, reserving some of the cooking water and pouring it back into the pan. Place the colander over the pan on a low heat and put a lid on. Leave to steam dry and cook through for 10 minutes - this will make the rice lovely and fluffy.
  6. Stir the sour cream, lemon zest and most of the parsley together in a little bowl. When the meat is done, take the pot out of the oven and taste the goulash. You're after a balance of sweetness from the peppers and spiciness from the caraway seeds. Tear or break the meat up and serve the goulash in a big dish or bowl, with steaming rice and your flavored sour cream. Sprinkle with the rest of the chopped parsley and tuck in!
  7. Our agreement with the producers of Jamie at Home only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and users
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1436.05 Kcal (6012 kJ)
Calories from fat 829.4 Kcal
% Daily Value*
Total Fat 92.16g 142%
Cholesterol 355.67mg 119%
Sodium 350.89mg 15%
Potassium 1889.62mg 40%
Total Carbs 57.54g 19%
Sugars 8.8g 35%
Dietary Fiber 5g 20%
Protein 87.53g 175%
Vitamin C 178.6mg 298%
Vitamin A 3.7mg 123%
Iron 107.8mg 599%
Calcium 160.4mg 16%
Amount Per 100 g
Calories 158.71 Kcal (664 kJ)
Calories from fat 91.66 Kcal
% Daily Value*
Total Fat 10.18g 142%
Cholesterol 39.31mg 119%
Sodium 38.78mg 15%
Potassium 208.84mg 40%
Total Carbs 6.36g 19%
Sugars 0.97g 35%
Dietary Fiber 0.55g 20%
Protein 9.67g 175%
Vitamin C 19.7mg 298%
Vitamin A 0.4mg 123%
Iron 11.9mg 599%
Calcium 17.7mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 35.6
  • 38

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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