Pork Goulash | BBQs In The Hills

Ingredients

• 2 tbsp tablespoons olive oil
• 2 ¾ kg kilogram pork scotch, cut into 3 to 4cm chunks
• Salt
• Freshly ground black pepper
• 2 l large onions, chopped
• 2 l large garlic cloves, crushed
• 2 small red chillies, finely chopped
• 1 tbsp tablespoon sweet paprika
• 600 ml millilitres water, divided
• ¼ cup cup tomato paste
• 1 l large red capsicum, sliced
• 1 l large yellow capsicum, sliced
• 1 tsp teaspoon fennel seeds, crushed
• 2 tbsp tablespoons red wine vinegar
• 250 ml millilitres sour cream
• 2 tbsp tablespoons fresh parsley leaves, finely chopped
• Zest of 1 small lemon