SLOW-COOKED PORK, SHALLOT AND RED PEPPER GOULASH

A COMFORTING DINNER FOR THE COLDER EVENINGS

serves 4

2tbsp olive oil 1kg pork shoulder, diced into 3cm pieces 400g shallots, roughly chopped 2 red peppers, deseeded and sliced 3 garlic cloves, crushed 2tbsp mild paprika 2tsp caraway seeds 400g can chopped tomatoes 4tbsp reduced-fat sour cream Fresh herbs, to garnish (optional) 4 wholegrain rolls STEP 1 This is ideal in a slow cooker, alternatively heat the oven to 120°C/100°C fan/gas mark 1/2. STEP 2 Heat the oil in a large pan over a high heat. Brown the pork in batches, then return it all, together with any juices, to the pan. STEP 3 Fry the shallots and peppers for 2-3 mins. Add the garlic, paprika, caraway seeds, tomatoes, and 300ml water, and season with salt and pepper. Bring to a simmer, then transfer to a slow cooker and cook on high for 8-9 hrs, or until the meat is tender. Or put in a casserole dish, cover, and cook in the oven for 8-9 hrs. STEP 4 Divide between bowls, top with sour cream and herbs (if using) and serve with the bread.