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Hungarian Pork Goulash, made with Pigs Cheeks

Updated: Jan 17, 2019

I hadn’t had Goulash for years until I made this one. Goulash is normally made with beef, but I thought it would be delicious made with these cheap pigs cheeks which simply melt in your mouth providing they are cooked long and slow. This is certainly something the whole family can enjoy which is why I’ve listed the chilli as an optional extra as I know a lot of children don’t enjoy the heat. Enjoy this tasty winter warmer.

Serves 4


16 pigs cheeks

2 red onions chopped

4 cloves garlic crushed

1 punnet Chestnut Mushrooms sliced

1 red pepper finely chopped

2 tablespoons smoked paprika

1 red chilli finely chopped (optional)

100g fresh spinach

1 tin tomatoes

1 large glass wine or a small glass sherry

1 tablespoon plain flour

1 teaspoon honey


Preheat the oven to 140 degrees.

Start by seasoning and colouring the pork on both sides, then set aside. You will need to do this in batches.

Add the onions to the same pan and cook on a low heat until soft. Add the garlic and cook for 2 minutes. Now add the mushrooms, pepper and flour and stir the flour in. Season. Add the wine or sherry and bubble away the alcohol. Return the pork to the pan and stir in the honey, tomatoes and optional chilli. Place the lid on and cook for 4 hours. Remove from the oven and stir in the spinach.

Serve with rice.

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