- 500 grams of premium, tender Puddledub leg of pork
- 2 red bell peppers, roasted and peeled for a smoky flavor
- 2 tablespoons of olive oil, for cooking
- 1 large onion
- 3 garlic cloves
- 2 teaspoons of smoked paprika
- 1 teaspoon of ground cumin
- 1 teaspoon of caraway seeds, to add a subtle, anise-like note
- 1/2 teaspoon of hot chili flakes, or adjust to your desired level of spiciness
- 1 can (400 grams) of chopped tomatoes, for a vibrant base
- 1 cup of beef or vegetable broth
- Salt and freshly ground black pepper, to taste
- Fresh parsley leaves, finely chopped, for garnish
- Start by preheating your oven to 180°C (350°F).
- Season the Puddledub leg of pork with salt and pepper, then heat a large, oven-safe pot or Dutch oven over medium-high heat with olive oil. Sear the pork on all sides until golden brown, about 4-5 minutes per side. Once done, remove the pork from the pot and set it aside.
- In the same pot, add the chopped onion and minced garlic. Sauté them until translucent and fragrant, for about 5 minutes.
- Add smoked paprika, ground cumin, caraway seeds, and hot chili flakes to the pot. Stir well to coat the onions and garlic in the aromatic spices, letting them toast for about a minute.
- Return the seared pork leg to the pot, along with any accumulated juices, to continue cooking. Pour in the chopped tomatoes and beef or vegetable broth. Stir everything together and bring to a simmer.
- Cover the pot with a lid and transfer it to the preheated oven. Allow the goulash to cook for 1.5 to 2 hours, or until the pork is fork-tender and the flavours meld together beautifully.
- Once cooked, carefully remove the pot from the oven.