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1
Preheat the oven to 190C
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2
For the Mediterranean onion base: Add all the ingredients for the base to a covered pan, sweat for about 15 mins until soft and translucent.
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3
Remove from the pan and set to one side.
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4
Cut the pork into mouth-sized pieces and toss in the paprika.
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5
Heat the veg oil in the pan, add the paprika-coated pork pieces and bacon and fry until brown.
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6
Return the 2 tbsp of the onion base to the pan with the rest of the ingredients and bring to the boil.
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7
Season with salt and pepper.
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8
Pour into a large ovenproof dish and cover tightly with foil.
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9
Cook for 30 mins at this temperature and then turn down to 180C for another 45 minutes to 1 hour.
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10
The pork should be meltingly tender by this point.
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11
Take out of the oven and sprinkle 1 tbsp of plain flour over the surface of the sauce and wait for it to be soaked up.
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12
Top everything into a saucepan, stir thoroughly and bring to the boil to cook the flour and allow the sauce to thicken.
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13
This is now ready to serve, but it can be made up to 3 days in advance and stored in the fridge until needed.
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14
Reheat over a gentle heat before serving.
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15
It can also be frozen.
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16
To serve, ladle onto warmed plates or into shallow bowls and serve with spinach mash or rice.
