How to Prepare a Pulled-Pork Goulash

A Hungarian-style pulled pork goulash is delicious.

Serves four: Ready in about 3 hours and 10 minutes

Ingredients:

• One large pork tenderloin fillets, visible fat removed
• Low-calorie cooking spray
• One onion, sliced
• One celery stick, diced
• One red chilli, create a few times with a four
• Two garlic cloves, sliced
• 1 tablespoon or sweet smoked paprika, with extra to serve
• Half tablespoon caraway or fennel seeds
• Two mailings
• One and 400 g can chopped tomatoes
• 2 tablespoons tomato puree
• 600 meal chicken or vegetable stock
• Two large red and orange peppers, De seeded and diced
• A handful of fresh flat leaf parsley, finely chopped
• 4 jacket potatoes, halved
• natural Greek style yoghurt and chopped fresh chives, to serve.

Preparation:

1. Preheat your oven to 160ºC/fan 140ºC/Gas three.  Put the pork in a large, the casserole dish.  Spray a large nonstick frying pan with low calorie cooking spray and place over a medium to high heat.  Fry the onions for 5 minutes, then add to the pork.
2. Spray the same frying pan with a little more low-calorie cooking spray.  Fry the celery until nearly soft, then stir in the garlic, chili, paprika, caraway or fennel seeds and bay leaves, and fry for a few further minutes.  Transfer to the casserole dish.
3. Add the tomatoes to the frying pan, bring to a simmer, then stir in tomato puree and stock.  When bubbling, pour into the casserole dish, then cover and cook in the oven for 2 hours, turning the fork halfway. 
4. Stir the peppers into the sauce around the pork, then re-cover the dish, return to the oven and cook for a further 30 minutes.
5. Discard the chilli and bay leaves.
6. Leave the pork to sit for 10 minutes, then shred it in the dish using the forks.  Stir through the parsley. Divide the cooked jacket potatoes with the goulash between four plates.
7. Serve with a tablespoon of yogurt sprinkled with paprika and scatter with chives.