Tochitura (my version)

Ingredients

• 250 g pork shoulder
• 2 links (120 g) thin fresh sausages
• 1/2 teaspoon salt
• 2 medium onions (300 g)
• 5 garlic cloves
• 1 large bell pepper (200 g)
• 400 g canned chopped tomatoes
• 500 ml water
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 15 g fresh parsley

Preparation

1. Cut the pork shoulder into cubes about 3 cm across and pat them dry with paper towels. Sprinkle with 1/2 teaspoon salt, then brown the meat in a heavy-bottomed pot over medium heat for 6 minutes, turning the pieces. 2. Cut the sausages as you like and add them to the same pot. Brown them for 5 minutes, until golden. 3. Finely chop the onion and garlic, add them to the meat and stir for 1 minute. 4. Finely chop the pepper and add it along with the canned tomatoes and their juice, 500 ml water and the bay leaves. Add another 1/2 teaspoon salt and simmer over low heat for 30 minutes, until the meat is tender. Sprinkle in the dried thyme during the last 5 minutes. 5. Finely chop the parsley and sprinkle it over the tochitura at the end.