Carne con Tomate (Andalusian Pork in Tomato Sauce)

• 3 tbsp Extra virgin olive oil
• 800 g Pork shoulder, boneless
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 1 large Yellow onion
• 4 cloves Garlic
• 2 tsp Sweet paprika
• 900 g Tomato, very ripe
• 2 Bay leaves
• 350 ml Chicken stock

1. Cut the pork into bite-sized chunks. Season with the salt and pepper.
2. Heat 2 tbsp of the olive oil in a Dutch oven over medium-high heat. Brown the pork in batches until well coloured, 6 to 8 minutes per batch, adding a little more oil if the pan looks dry.
3. Lower the heat to medium and add the onion with a pinch of salt. Cook for 8 to 10 minutes, stirring, until softened and lightly golden.
4. Add the garlic and cook for 1 minute until fragrant. Stir in the sweet paprika for 30 seconds so it blooms but does not scorch.
5. Grate the tomatoes on the coarse side of a grater into a bowl, discarding the skins, then add the pulp to the pot. Return the pork to the pot, add the bay leaves and pour in the chicken stock, scraping up any browned bits.
6. Bring to a gentle simmer, then cover and cook on low for 55 minutes, stirring occasionally, until the pork is tender. Remove the lid and simmer for a further 10 to 15 minutes until the sauce is thick and spoonable.
7. Taste and adjust seasoning with a little more salt and pepper if needed. Serve hot, with plenty of sauce.

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