Step 1

Preheat the oven to 200°C (390°F).

Step 2

Season pork cubed with a little salt and black pepper.

Step 3

Brown the meat on all sides in a frying pan over medium-high heat.

Step 4

Once cooked, set the pork aside, and add the onions to the same pan (if it's very dry, add a drizzle of oil). Cook the onion for 3-4 minutes, then add the garlic and cook it for another minute. You are not looking for the onion to fully soften, only absorb any flavours from the browned bits in the pan.

Step 5

Grease the insides of the clay pots with a little oil or butter.

Step 6

Divide the pork between the pots, then top it with carrots and potatoes.

Step 7

Then add a layer of sauteed garlic and onion.

Step 8

Top everything with one bay leaf per pot, and 3-4 black peppercorns (or some freshly ground black pepper).

Step 9

In a large jug, mix the stock with tomato puree. Pour the mixture over the meat and vegetables. You need enough for the potato and carrot layer to be submerged.

Step 10

Place the lids on the clay pots and place them in the oven for 1 hour.

Step 11

Take the lids of the clay pots, discard the bay leaves and peppercorns, and leave the stew to rest and cool down for 5-10 minutes before serving.

Step 12

Spoon a tbsp of sour cream on each individual portion, top with the parsley and serve.

Step 13

Each person mixes the meat and vegetables in the clay pot before eating straight out of it.