Pork Goulash

Difficulty: Medium
Fuel Type:
  • People

    Serves 6

  • Prep Time

    35 min.

  • Barbecue Time

    1:45 to 2 h


the Ingredients

Pork Goulash
  • 2 tablespoons 2 tablespoons olive oil
  • 1¼ kilogram 1.25kg pork scotch, cut into 3-4cm chunks
  • Salt and pepper, to taste
  • Freshly ground black pepper
  • 2 2 large onions, chopped
  • 2 2 large cloves of garlic, crushed
  • 2 2 small red chillies, finely chopped
  • 1 tablespoon 1 tablespoon sweet paprika
  • 600 millilitres 600ml water
  • ¼ cup 4 tablespoons tomato paste
  • 1 1 large red capsicum, sliced
  • 1 1 large yellow capsicum, sliced
  • 1 teaspoon 1 teaspoon fennel seeds, crushed
  • 2 tablespoons 2 tablespoons red wine vinegar
  • 250 millilitres 250ml sour cream
  • 2 tablespoons 2 tablespoons parsley, finely chopped
  • 1 small lemon, zest


  • 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. 
  • Lightly oil the pork and season with salt and pepper.
  • 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.
  • Remove the casserole dish from the Q. Add the tomato paste, capsicums, fennel seeds, vinegar, salt to taste, and the remaining 500ml of water.
  • 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.
  • In a bowl combine the sour cream, parsley, and lemon zest.
  • 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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