Spicy pork & chilli-pepper goulash

INGREDIENTS

• 2 kg higher-welfare pork shoulder off the bone, in one piece, skin off, fat left on
• sea salt
• freshly ground black pepper
• olive oil
• 2 red onions, peeled and finely sliced
• 2 fresh red chillies, deseeded and finely chopped
• 2 generously heaped tablespoons mild smoked paprika, plus a little extra for serving
• 2 teaspoons ground caraway seeds
• 1 small bunch fresh marjoram or oregano, leaves picked
• 5 peppers, use a mixture of colours
• 280 g jarred grilled peppers, drained peeled and chopped
• 400 g good-quality tinned plum tomatoes
• 4 tablespoons red wine vinegar
• 400 g basmati or long-grain rice, washed
• 142 ml soured cream
• zest of 1 lemon
• 1 small bunch fresh flat-leaf parsley, chopped