Olive Magazine
Pork Goulash Recipe with Pig Cheeks

Pig cheek goulash

Published: September 21, 2019 at 12:01 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Once the slow-cooked pork is meltingly soft, shred into the sweet, smoky tomato sauce and serve with ribbons of pappardelle for a hearty meal

Nutrition:
NutrientUnit
kcal626
fat33.4g
saturates11g
carbs15.3g
sugars13.5g
fibre6.9g
protein54.6g
salt3g
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Try this recipe for pork goulash, then check out our beef goulash, chicken goulash and Hungarian lecso.

Recipe tip: Ask for pig cheeks at the butcher – you may need to give them advance notice.

Ingredients

  • 2 tbsp olive oil
  • 4 large (about 600g) pig cheeks, well seasoned
  • 8 mini cooking chorizos, halved
  • 1 onion, finely sliced
  • 4 red peppers, thinly sliced
  • 4 cloves garlic, finely chopped
  • 1 tbsp sweet smoked paprika
  • ¼ tsp cayenne pepper
  • 175ml white wine
  • 400g tinned cherry tomatoes
  • ½ a small bunch flat-leaf parsley, chopped
  • to serve pappardelle
  • to serve soured cream

Method

  • STEP 1

    Heat the oven to 160C/fan 140C/gas 3. Heat the oil in a casserole and fry the cheeks over a medium-high heat, in batches, for 3-4 minutes on each side until caramelised, then remove to a plate. Add the chorizo to the casserole and cook for 2 minutes until the oil has turned bright red and the chorizo is crisp. Scoop out onto a plate.

  • STEP 2

    Add the onions and peppers with lots of seasoning, and cook for 5-10 minutes or until beginning to char and soften, then turn the heat down and add the garlic, paprika and cayenne, and cook for a few minutes. Pour in the white wine and bring to a simmer, then add the tomatoes and 250ml of water, return the cheeks and chorizo, and bring back to a simmer, put on a lid and put in the oven for 1 hour 30 minutes.

  • STEP 3

    Remove the lid, stir well and return to the oven for another hour until the pork is very soft and the sauce has reduced. Use forks to shred the meat into the sauce.

  • STEP 4

    Season and stir through the parsley and serve with pappardelle and soured cream.

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