Balkan-style pork stew with leeks and tomato sauce

Cut 200 gr Pork Shoulder into bite-sized pieces, slice 150 gr Leek into thick rounds, finely dice 40 gr Carrots, crush 1 clove Garlic and finely chop 5 gr Parsley.

Season the pork pieces evenly with ¹/₄ tsp Table salt and ¹/₄ tsp Black Pepper - Powder.

In the same pot over a medium heat, sauté the diced carrot for 2 minutes, then add the sliced leek and garlic and cook for 5 minutes until softened.

Add 10 gr Tomato paste, 1 tsp Red pepper powder and ¹/₂ tsp Smoked paprika to the pot, fry for 1 minute, then pour in 30 ml Red Wine and cook for 2 minutes to let the alcohol burn off.

Return the browned meat to the pot, then add 130 gr Canned Diced Tomatoes, 50 ml Water, 4 leaves Bay Leaves, 1 tsp Dried Thyme and ¹/₂ tsp Sugar.

Cover and simmer over a low heat for 40 minutes. Remove the lid, add the remaining ¹/₄ tsp Table salt and ¹/₄ tsp Black Pepper - Powder, and cook for another 8 minutes until the sauce thickens.

Remove from the heat and sprinkle over the chopped fresh parsley before serving.