Spicy Pork And Chili Pepper Goulash Improved Food

SPICY PORK AND CHILI PEPPER GOULASH (IMPROVED)

Steps:

• If the Pork has rind, slice it off and discard it.
• Score the fat side of the pork in a criss-cross pattern.
• Over a high heat, add a good glug of olive oil to an oven proof casserole dish and add a good grind of black pepper
• Lay the pork in the oil, skin side down and heat for about 12 minutes, moving it about every few minutes. Be careful, the fat can get very hot and it's easy to make it splash and spit.
• Turn the pork over and seal the meat side for about 3 minutes.
• Remove the pork from the dish and carefully discard about half (or more) of the rendered fat.
• Add the onions and caraway seeds together with another grind of pepper and sauté for about 10 minutes.
• Stir in the crushed garlic and saute for a few minutes.
• Deglaze the casserole dish with the red wine vinegar and pour in the red wine.
• Put the pork back in the pan together with the chopped Jamón serrano and all of the remaining ingredients.
• Add about 200 ml of boiling water so the meat is covered, pop a lid on the pan and cook in the oven for about 3 hours 30 minutes by which time the meat should be falling apart.
• Check every hour and add extra boiling water if it looks as though it might dry out.
• Shred the meat with a fork just before you serve.

SPICY GOULASH

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, water, onion, green pepper, vinegar, chili powder, Worcestershire sauce, bouillon and seasonings. , Cover and cook on low for 5-6 hours or until heated through., Stir in macaroni; cover and cook 30 minutes longer or until macaroni is tender.