Pork stew with pepper paste

Ingredients

• 550 g pork neck
• 2 medium onions (300 g)
• 1 small carrot (70 g)
• 40 g red pepper
• 4 garlic cloves
• 500 ml water
• 2 tablespoons tomato paste
• 1 tablespoon pepper paste
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon hot paprika

Preparation

1. Pat the pork neck dry with paper towels and cut it into cubes about 2.5 cm across. Brown them in a hot pan over high heat for 10 minutes, turning them, until they take on some color. 2. Finely chop the onion, carrot and red pepper. Add them to the meat and cook for 10 minutes over a lower heat, stirring, until softened. 3. Crush the garlic and add it to the pan. Cook for 2 minutes, until you can smell the garlic. 4. Pour in 250 ml water, cover the pan and simmer for 15 minutes. 5. In a separate bowl, mix the remaining 250 ml water with the tomato paste, pepper paste, thyme, dried parsley, salt, pepper and hot paprika. Pour the mixture over the meat and stir. Cover and simmer over medium heat for 30 minutes, stirring from time to time. Taste and adjust the salt if needed.