👨‍🍳 Instruktioner

1. 1

   Preheat oven to 160°C (320°F).

   💡 Proffstips: Ensure oven is fully preheated before adding the dish.
2. 2

   Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Brown the pork cubes in batches, then set aside.

3. 3

   Add onions and bell peppers to the pot and sauté until softened, about 5-7 minutes.

4. 4

   Stir in minced garlic, tomato paste, paprika, cumin, and marjoram. Cook for 1 minute until fragrant.

5. 5

   Deglaze the pot with red wine, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.

6. 6

   Return the pork to the pot. Add diced tomatoes, vegetable broth, sliced carrots, and a bay leaf. Season with salt and pepper.

   💡 Proffstips: Ensure all ingredients are well combined.
7. 7

   Bring the mixture to a simmer, then cover the pot tightly with a lid or foil.

   💡 Proffstips: A tight seal is crucial for slow cooking.
8. 8

   Transfer the pot to the preheated oven and bake for 2 to 2.5 hours, or until the pork is very tender.

   💡 Proffstips: Check for tenderness after 2 hours.
9. 9

   Remove the bay leaf before serving. Garnish with fresh chopped parsley.

   💡 Proffstips: Serve hot with crusty bread or rice.