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Pork Goulash

  • People

    Serves 6

  • Prep Time

    35 min.

  • Barbecue Time

    1:45 to 2 h

Serves 6
Prep Time
35 min.
Barbecue Time
1:45 to 2 h

the Ingredients

Pork Goulash
  • 2 tablespoons olive oil
  • 1¼ kilogram pork scotch, cut into 3 to 4cm chunks
  • Salt
  • Freshly ground black pepper
  • 2 large onions, chopped
  • 2 large garlic cloves, crushed
  • 2 small red chillies, finely chopped
  • 1 tablespoon sweet paprika
  • 600 millilitres water, divided
  • ¼ cup tomato paste
  • 1 large red capsicum, sliced
  • 1 large yellow capsicum, sliced
  • 1 teaspoon fennel seeds, crushed
  • 2 tablespoons red wine vinegar
  • 250 millilitres sour cream
  • 2 tablespoons fresh parsley leaves, finely chopped
  • Zest of 1 small lemon


  • 01 Set up your Q for direct cooking. Place the Weber Ware Casserole Dish (without the lid) at the back centre of the Q and add the oil. Preheat on high for 10 minutes. 
  • 02 Lightly oil the pork and season with salt and pepper.
  • 03 Once the Q is preheated, leave the heat setting on high. Add the onions to the casserole dish, season with salt and pepper, and cook, stirring occasionally, for 5 to 6 minutes. At the same time, add the pork to the grill around the casserole dish. Cook for 2½ to 3 minutes per side, 5 to 6 minutes in total. Just before the pork is ready, add the garlic and chillies to the onions and cook for 1 minute. Then add the pork to the casserole along with the paprika and 100ml of the water. Stir well. Move the casserole dish to the centre of the Q and cook for a further 8 to 10 minutes. By this stage, the liquid should have reduced by half.
  • 04 Remove the casserole dish from the Q. Add the tomato paste, capsicums, fennel seeds, vinegar, salt to taste, and the remaining 500ml of water.
  • 05 Turn the Q to the roast setting and add a convection tray and trivet using tongs and/or wearing heatproof gloves. Place the lid on the casserole dish (turn the vent control to steam) and place on the trivet. Cook for 1½ to 1¾ hours.
  • 06 In a bowl combine the sour cream, parsley, and lemon zest.
  • 07 Remove the casserole dish from the Q. Serve the pork with the sour cream mixture and thick slices of grilled crusty bread, if desired.

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