This tasty dish could pass as a small meal. It's very different from traditional goulash because of the pork.
Recipe by Rori Trovato; photo by Luca Trovato
|2 tablespoons plus 2 teaspoons olive oil, divided||2 bay leaves|
|2 pounds pork shoulder||2 tablespoons tomato paste|
|1/2 cup all purpose flour||1 1/2 cups chicken stock|
|1 large onion, large chop||12 small Yukon gold potatoes, about 2 to 3 inches|
|5 large garlic cloves, minced||1/4 cup sour cream, additional for the table|
|2 red bell peppers, seeded, stemmed and cut into 1/2-inch-thick slices||1 teaspoon kosher salt|
|3 tablespoons sweet Hungarian paprika||1 teaspoon ground black pepper|
Preheat oven to 275 degrees. In a 4 quart Dutch oven or heavy pot, heat 2 tablespoons of the olive oil over medium-high heat. Place the pork into a sealable bag with the flour and about a tablespoon of both salt and pepper. Shake to coat, then tap off excess flour and place pork in the hot oil. Brown on all sides. Add the onions and cook for about 5 minutes, stirring often. Add the garlic and the peppers and stir to coat with oil. Stir in the paprika, bay leaves, tomato paste and stock and bring to a boil. Cover and place in the oven for 3 hours, turning 2 to 3 times. The meat should be shredding.
Meanwhile place the potatoes on a baking sheet with the remaining olive oil and a pinch of salt and pepper. Place in the oven and cook for about 1 hour 15 minutes. The potatoes are done when a knife can easily be inserted into the potato. Remove from the oven.
Remove the pork from the oven and allow to cool until warm, about 20 minutes. Shred the pork with two forks, then add the sour cream, salt and pepper. Taste and adjust seasoning with additional salt and pepper if desired.
Split the potatoes and top each half with about 2 tablespoons of the pork goulash. Serve with additional sour cream if desired.
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