Pork Casserole Jamie Oliver Recipe

Pork Casserole Jamie Oliver
Pork Casserole Jamie Oliver

The other day zapping I came across a pork casserole Jamie Oliver program in which he set out to prepare a Hungarian Goulash, which looked amazing. Goulash or Gulash is a traditional Hungarian recipe based on pork that is a delight.

When you look for information on traditional recipes from other countries, as in the case of this Goulash or Hungarian Gulash recipe, pork casserole Jamie Oliver recipe you realize the similarity between all the recipes that exist like this recipe, and others from countries as far apart as It is the case of our country.

Although in part we, rather our ancestors in the discovery of America, were responsible for the global “globalization” of ingredients as common as tomatoes, paprika or potatoes, among many others.

These products revolutionized European food from the fifteenth century and were incorporated, little by little, in many traditional stews such as Goulash.

Servings Preparation time
4 people 20 minutes

Cooking time
50 minutes


  • 1200 g Pork Needle or Cap
  • 2 red pepper
  • 1 pot Roasted piquillo peppers
  • 2 onion
  • 1 tablespoon sweet paprika
  • 4 tablespoon fried tomato
  • 1/2 tablespoon cumin
  • 1 small chili pepper
  • White pepper
  • Salt
  • Parsley


  1. We make some cuts on one of the surfaces of the pig needle. We season and reserve.
  2. We put the express pot on the fire and put a thread of olive oil.
  3. We brown the meat on all sides. We take out and reserve.
  4. In that same oil, we poach the onion, clean and cut into julienne, for ten minutes over low heat.
  5. We incorporate the red and piquillo peppers, cut into julienne (clean and without juices).
  6. Stir occasionally, and let simmer another ten minutes.
  7. We throw the paprika, the crushed cumin, the fried tomato and salt to our pleasure.
  8. We put the pork needle inside the pot and cover with water.
  9. Add the chili and cover the pot.
  10. When the pressure valve is raised to the maximum, we lower the heat to a minimum and let it cook for 40/50 minutes, depending on your pot. Remove from heat and let temper.
  11. We open the pot and check that the piece of meat is made. It has to be very soft, that the meat falls apart.
  12. And that we will do, undo it in pieces, which we will then distribute in the dishes. We rectify the salt point, if necessary. We spread abundant chopped parsley on top.
  13. We serve and taste.

Recipe Notes
We can accompany the Hungarian Goulash with mashed potatoes, sour cream with chopped parsley and lemon juice, or some white rice flavored with clove, as has been our case. In addition to a good piece of bread.