Toss the diced pork with the plain flour and shake off any excess.
750 g Diced Pork, 1 tablespoon Plain Flour
Heat one tablespoon of olive oil in a shallow casserole and brown the diced pork in batches. Remove to a plate.
2 tablespoon Olive Oil
Heat another tablespoon of olive oil and fry the onion, garlic, peppers and bacon lardons for 5 minutes.
1 Onion, 2 Garlic Cloves, 2 Peppers, 100 g Bacon Lardons
Add the smoked paprika, paprika, caraway seeds, and oregano. Give it a quick stir.
2 tablespoon Smoked Paprika, 1 teaspoon Oregano, 1 teaspoon Caraway Seeds, 1 teaspoon Paprika
Pour in the stock, passata, and add the tomato puree. Season with salt, pepper and a pinch of sugar and simmer with a lid on for 30 minutes (medium heat).
300 ml Chicken Stock, 300 ml Passata, 1 tablespoon Tomato Puree, ½ teaspoon Salt, ½ teaspoon Caster Sugar, ¼ teaspoon Black Pepper
Serve with chopped parsley, rice, and sour cream.
1 tablespoon Parsley