How To Make A Spicy Pork Stew With Rice | cooking, easy recipes

This joyful, rustic spicy pork stew brings together the best of seasonal peppers and inexpensive pork shoulder to create a warming midweek favourite. It is perfect for anyone exploring simple cooking, easy recipes that deliver big flavour. The finished dish is rich, a little tangy and beautifully balanced by a plain steamed rice and a bright sour cream and parsley finish.

Why this dish works

The recipe celebrates sweet, fruity peppers rather than heat. Using roughly 700 grams of peppers and two kilos of pork shoulder gives great texture and a generous yield. Browning the pork skin side down first renders the fat and gives that glossy deep colour. A tin of tomatoes adds richness while red wine vinegar gives the stew a lively twang. This is straightforward cooking, easy recipes that feel indulgent without fuss.

Ingredients

• 2 kg pork shoulder off the bone
• About 700 g mixed sweet peppers, seeded and sliced
• 2 red onions, peeled and thinly sliced
• 2 dessert spoons paprika
• 2 tsp caraway seeds, cracked
• 1 tin of tomatoes
• 4 tbsp good red wine vinegar
• Water to cover
• Salt and pepper to taste
• To serve: basmati rice, sour cream, parsley, lemon zest

Method

1. Score the pork and season with salt and pepper. Place skin side down in a hot pan to render the fat. Add a splash of olive oil if needed.
2. Prepare the peppers by removing ends and seeds and slicing roughly. Do not waste the skins; they add flavour.
3. Once the pork has a good colour, push it into the bottom of a casserole. Pile the sliced peppers and onions around and over the meat.
4. Sprinkle in paprika, cracked caraway seeds, a pinch of salt and pepper, and add marjoram or oregano from the stalk.
5. Pour in the tin of tomatoes and just enough water to cover. Stir in the red wine vinegar for that essential twang.
6. Bring to the boil, cover, then transfer to a 180 Celsius oven for about two and a half to three hours. The test for doneness is simple: two forks should pull the meat apart easily.
7. While the stew finishes, cook basmati rice in salted boiling water for about ten minutes, drain, then steam with a little water covered until light and fluffy.

Serving and the zesty finish

Serve the stew family style from the pot, with rice on the side. For brightness mix sour cream with chopped parsley and lemon zest. Add a spoonful to each bowl so it melts into the hot stew. It is, as one might say, a real stew with personality.

Tips for success

• Be patient. If the meat does not pull apart easily after three hours, return it to the oven until it does.
• Jarred roasted peppers can be used to save time without losing flavour.
• Adjust the caraway and paprika to taste. This blend gives a subtle hum rather than overpowering heat.
• For home cooks exploring simple cooking, easy recipes this is a brilliant one pot option that scales well for guests.

"You want something to warm your cockles."

This spicy pork stew is bold, comforting and an ideal introduction to robust flavour combinations for anyone browsing cooking, easy recipes. It delivers a deep, homey meal with minimal fuss and maximum heartiness.

This article was created from the video How To Make A Spicy Pork Stew With Rice By Jamie Oliver with the help of AI.

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