John Myers
Pork Neck Goulash À La Papa
The perfect pork neck goulash à la papa recipe with a picture and simple step-by-step instructions.
- 600 g Pork neck
- 500 g Onions (here: 4 large)
- 500 g Bell peppers (red, yellow and green)
- 2 Garlic cloves
- 1 Red chilli pepper
- 4 tbsp Sunflower oil
- 600 ml Meat broth (3 teaspoons instant)
- 4 tbsp Tomato paste
- 2 tsp Salt
- 4 tsp Sweet paprika
- 2 tsp Mild curry powder
- 1 tsp Sambal oelek
- 2 tbsp Sweet soy sauce
- 6 tbsp Cooking cream
- Wash the pork neck, pat dry with kitchen paper, remove the coarse fat and dice. Peel and roughly dice the onions. Clean / core the peppers, wash and cut into small diamonds. Peel and finely dice the garlic cloves. Clean / core the chilli pepper, wash and finely dice. Heat oil (4 tbsp) in a large, high pan and fry the meat vigorously, add the onion cubes, garlic clove cubes, chilli pepper cubes and the tomato paste (4 tbsp) and fry everything vigorously. Deglaze / pour in the meat stock, season with salt (2 teaspoons), sweet paprika (4 teaspoons 9, mild curry powder (2 teaspoons), sambal oelek (1 teaspoon), sweet soy sauce (2 teaspoons) and cooking cream (6 teaspoons) Boil / simmer with the lid for about 1.5 hours. The last 15 minutes without the lid, so that the liquid is reduced / thickened. Serve pork goulash à la Papa with pasta or potatoes or dumplings or rice or baguette or … Here: Just like that and served with fork spaghetti.
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