Pork cellar stew | Rich wine region one-pot meal

Cut the pork shoulder into 2–3 cm cubes. Finely dice the smoked bacon, and finely chop the onion and garlic. Core and dice the pepper, and chop the tomatoes into smaller pieces. Peel the potatoes and cut them into cubes the same size as the meat, then place them in cold water until ready to use.

In a heavy pot, render the finely diced smoked bacon together with the lard. Add the finely chopped onion and sauté over medium heat until translucent and golden.

Remove the pot from the heat, sprinkle with sweet paprika, stir quickly, then add the diced pork shoulder. Return to the heat and sear the meat cubes over high heat until they turn white.