Pork and Red Pepper Goulash

A complete meal in a bowl, this rich and spicy dish is certainly a great winter warmer.

• Prepare the ingredients: peel and halve the shallots, peel and finely chop the garlic, remove all visible fat from the pork and cut into bite-size pieces, deseed and roughly chop the peppers. 
• Melt the coconut oil over a medium heat. 
• Add the shallots and fry for 2-3 minutes. 
• Add the garlic and bay leaf and cook for further 2-3minutes. 
• Add the paprika, pork and peppers and cook for another 6-8 minutes before pouring in the tomatoes and stock. 
• Bring to the boil, season well and cover tightly. 
• Reduce the heat to low and cook gently for 2 hours or until the pork is meltingly tender. 
• Remove from the heat and stir in the chopped parsley before serving with steamed green beans. 

Serves: 4
Prep time: 15 minutes
Cook time: 2 hours

• 12 shallots 
• 2 garlic closed
• 2 lbs/ 908g pork 
• 2 red peppers 
• coconut oil
• 1 bay leaf 
• 2 tsp paprika 
• 1 x 400g/14oz can chopped tomatoes 
• tomato can full of hot water + stock cube
• salt and ground black pepper 
• chopped fresh parsley to serve