Pork Perkelt

Cut the pork into 3–4 cm cubes, dice the onion and bell pepper finely, chop the tomato into small pieces, and mince the garlic finely.

In a Dutch oven or heavy-bottomed pot, melt the lard over medium heat, add the pork and sear on all sides until golden brown, 7–10 minutes, then remove the meat to a plate.

In the same fat, add the onion and bell pepper, lower the heat to low and cook, stirring often, for 15–20 minutes, until the onion turns soft and golden, making sure it doesn't burn.

Remove the pot from the heat, add the sweet paprika and ground cumin, stir quickly for 10–15 seconds, then immediately add the chopped tomato so the paprika doesn't burn or turn bitter.

Return the seared pork to the pot, pour in the water, add the garlic, salt and black pepper, stir, cover with a lid and simmer on low heat for 60–75 minutes until the meat is tender, adding water in small amounts if the sauce becomes too thick.

Once the pork is tender and the sauce is thick, rich and deep red, remove the lid and cook for another 5–10 minutes over medium heat to reach the desired consistency.

Adjust salt and black pepper to taste, serve hot sprinkled with fresh parsley; serve sour cream separately in a small bowl.