Summary

Ingredients

• 700 g oulash, mixed with beef and pork
• 50 g pork belly, streaky
• 1 red pepper (s)
• 1 chilli pepper (s), red, hot
• 2 carrot (s)
• 70 g celery
• 3 large onion (s)
• 3 cloves garlic
• 150 ml red wine, dry
• 800 ml vegetable stock
• 50 g chocolate (80% cocoa content)
• 3 tablespoon tomato paste
• 1 tablespoon peanut butter
• 1 piece (s) ginger, as thick as a thumb
• some lemon peel (organic)
• some coriander green, fresh, to taste
• 1 tablespoon caraway powder, freshly ground
• 1 tablespoon black pepper, freshly ground, optionally also (mixed with) cubeb pepper
• salt
• 2 teaspoons, heaped sugar, possibly more or less - to taste
• 2 teaspoons smoked salt
• 2 teaspoons paprika powder, hot pink
• 2 bay leaves
• 3 tablespoon peanut oil
• 1 teaspoon, heaped mustard, medium hot or hot
• 1 teaspoon five-spice powder
• Chili powder or cayenne pepper, to taste

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Instructions

1. Season the goulash with salt and pepper and let it steep for a moment.
2. Cut the pork belly into small cubes, cut the onions into eighths, wash the chilli and ginger, peel the ginger, chop the chilli and ginger into fine cubes, clean the carrots and celery and cut into small cubes, wash the peppers also and into coarse cubes cut, chop the garlic into large pieces. Break the chocolate into pieces.
3. Heat the peanut oil in a roaster and fry the goulash on all sides. After turning the bacon for the first time, add the bacon, then the vegetables in the following order: onions, celery, carrots, garlic, peppers, ginger.
4. Stir in the tomato paste and fry briefly, then add the mustard, paprika powder, possibly chilli seasoning or cayenne pepper, the five-spice powder and the freshly ground caraway seeds to the roasting pan, also fry briefly. Add the smoked salt and stir. Sprinkle a teaspoon of sugar over the meat mixture, stir everything, pour the peanut butter on the meat mixture, also place the chocolate on the meat mixture, let the chocolate melt briefly and deglaze everything with the red wine as soon as it starts to melt.
5. Top up with the vegetable stock, stir everything until smooth. Add the two bay leaves and freshly grated lemon peel and let everything simmer on a low level for 90 minutes.
6. Before serving, season with salt, pepper and sugar and stir in the chopped coriander.
7. Potatoes, pasta or rice and cucumber salad go well with this.