PORK GOULASH - THE MOST SUCCULENT SEARED TENDER CUBES OF MEAT IN A DROP-DEAD-DELICIOUS SAUCE!

This Pork Goulash will have you licking your lips for more!

Pork goulash cubes seared for tenderness and succuency, then dropped into the most delicious sauce. 

SERVINGS: 6

NOTES:

• Serve over mash with sour cream. Alternately, you may add steamed potatoes - I just don't add them because of my food allergies. You may also serve this with rice or pasta.

• This recipe is not a train smash if you can't get celery or mushrooms. It will still taste like a million bucks!

• Always taste your Paprika before you add it. If it does not taste good, do not add it, as it will only spoil your meal. Your dish will still taste great without it.

 

Cooking With Paprika: The Dos And Don’ts

INGREDIENTS:

10 carrots, medium size

500 g Greenbeans, a good few handfuls

360 g rice, to serve 

1.866 kg Pork, leg pork chops, bone-in

5 ml salt

5 ml cayenne pepper

15 ml sweet Hungarian Paprika

3 onions, medium, roughly chopped

588 g tomatoes, or 6-small Roma Italian tomatoes, 

1-large sweet capsicum green pepper, whole

1-carrot, medium, steamed

6-garlic cloves whole, or to taste

2.5 ml whole peppercorns ground

1 tsp salt

OPTIONAL:

1-celery stick, medium, steamed

250 g button mushrooms, pre-steamed, whole, or sliced.

METHOD:

1. Remove pork rind with kitchen scissors or a sharp knife, snipping rind at intervals to prevent curling, but not cut all the way through. 
2. Cut the pork rind into uniform sections or lengths to fit the grid.
3. Over a metal oven container, place two metal grills, crisscrossed, one over the other, to prevent bits of crackling from falling through. Do not add water. 
4. Bake at 200 C or 392 F until bubbly and crispy, salt to taste. Set aside to allow cooling.

PREPARE YOUR VEGGIES:

1. Steam your carrots in enough water. 
2. Place your mushrooms resting over them, uncovered by water.
3. When your mushrooms are tender, remove them. Set aside. 
4. When your carrots are almost tender, place your chopped green on top of them to steam. Continue steeming until tender but not overcooked. Set aside.

PREPARE YOUR RICE, MASH, OR PASTA:

• Steam your rice. If you prefer mash or pasta, make up your favorite and set it aside.

PREPARE YOUR MEAT:

1. Cut your pork into bite-sized even pieces for Goulash cubes. 
2. Add all the fat from your crackling to your pan or wok with 5 ml salt and 5 ml cayenne pepper, 15 ml paprika, and stir to blend into the fat. 
3. Heat your pan, toss in your pork pieces, stir-frying, and continue tossing until med-rare to almost cooked as you would sear steaks. Quickly turn the heat off and remove the meat. Set aside.
4. Saute your onions in the remaining fat until tender.
5. Add your tomatoes and continue sauteeing until almost tender.
6. Add your whole green capsicum pepper on top of your tomatoes and onions, close the lid, and continue simmering.
7. When your capsicum green pepper is tender enough to puree, add a steamed carrot, and your whole garlic cloves to the center. 
8. Place your immersion blender over your garlic cloves, encasing them within the blades to puree them. Now do the same with your capsicum pepper and your carrot until you have a smooth sauce. 
9. Add your cooked pork and reheat. Do not allow boiling. 
10. Serve with crackling. 

And enjoy!

"Many people are unaware it is now safe to eat certain cuts of pork medium-rare or 'pink.' This article explains the advantages of cooking pork this way and why it is the recommended way."