Monday, 27 July 2009

Smokey Pork and Pepper Stew

Slow braised well worked joints such as shoulder, brisket and blade are perfect cuts to be rubbed in all kinds of herbed spiced sauces before cooking until melting point. Pork shoulder still remains one of my favourite joints to cook with and this meal, a kind of Hungarian goulash, remains a true family classic. 

A sauce containing plenty of char-grilled pepper, zesty orange and smokey paprika breaks down the meat seductively. You need time on your side and a little patience but it will all be worth it in the end.

Smokey Pork and Pepper Stew
Feeds 4

6 red peppers
1-1.5kg pork shoulder, boned and skinned
1 tbsp olive or rapeseed oil
1 onion, chopped roughly
2 cloves of garlic, sliced
1 tbsp paprika, smoked or un-smoked
1 tbsp tomato puree
1 tin of tomatoes
Zest and juice of 1 orange
A pinch of chilli
Salt and pepper
2 handfuls of fresh parsley, roughly chopped

1 - Pre-heat the oven to 160C/Fan 140C/GM3. Put the peppers straight onto the gas hobs and cook, turning regularly, until blackened. Pop into a plastic bag and leave to cool. When cool, remove the skin as best possible (don't be tempted to wash) and remove the seeds. Chop up into a pulp and put into a bowl with any smokey juices.
2 - In a large frying pan or flameproof casserole dish, add the olive oil then add the pork. Cook, turning regularly, until golden all over. Remove and keep aside.
3 - Add the onions then slice the remaining peppers and add them. Cook, stirring regularly, until softened and beginning to colour. Add the garlic, paprika and tomato puree and cook for a further minute.
4 - Add the tomatoes, zest and juice of the orange and a pinch of chilli. Taste for seasoning. Stir thoroughly then add the pork shoulder. Pour in water until it just hits the top of the pork. Stir again then put on the lid and place in the oven. Cook for 2 and a half hours. Check it is done by trying to prise open the meat with two forks. If it doesn't come apart easily put back in the oven for 30 minutes then try again.
5 - When cooked, separate as much meat as possible so that it breaks up into the whole stew. Taste for seasoning then stir in the parsley. Serve with plain boiled rice, a spoonful of yoghurt or soured cream and more fresh parsley.

9 comments:

William Leigh said...

lovely stuff mate, perfect for a rainy day like today

Valerie Harrison (bellini) said...

Glad to hear life is slowing down for the moment David. Doers this mean that for the summer we will benefit from more of your delicious recipes:D

Falaise said...

What sort of temperature should I set the oven to?

Sounds a great recipe.

David Hall said...

Wil - thanks

Val - of course!

Richard - good point! Temp now on, GM3/160C

Helen said...

Aww, that's the best thing about having free time - more time for slow cooking! love it. Problem is I always end up gorging on snacks because I am too greedy to wait.

Ed Bruske said...

Pork shoulder, yes! The basis of all things good where smoke is concerned.

Unknown said...

A great alternative to summer salads, just when you need to perk yourself up after coming back from holiday to the UK rain, thunder, hailstone, wind, tsunamis, etc.

Cynthia said...

It's great to have time isn't it. So happy for you.

Abitofafoodie said...

This is just my sort of dish. I've not cooked with pork shoulder before and so will bookmark this to give it a try. Unfortunately, time is not on my side at the moment but hopefully life will slow down a bit soon!

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