- 900 g pork neck, cut into large cubes
- 180 g zucchini, thickly sliced
- 150 g red bell pepper, chopped
- 120 g carrot, sliced
- 130 g onion, chopped
- 3 garlic cloves, minced
- 30 ml olive oil
- 300 ml chicken stock
- 5 g smoked paprika
- 3 g dried thyme
- 5 g salt
- 2 g black pepper
Dice pork neck into similarly sized pieces and dry them thoroughly with kitchen paper; even pieces brown consistently and gradually become tender during the covered cooking stage.
Brown the meat in batches with olive oil in a heavy pot, leaving space between pieces; transfer each golden batch to a plate without discarding the juices.
Soften chopped onion and carrots in the same pot, then add minced garlic, paprika, and thyme, stirring briefly so the spices become fragrant without scorching.
Return pork and accumulated juices to the pot, pour in stock, cover, and simmer gently for approximately sixty minutes until the meat begins to soften.
Fold in zucchini and bell pepper during the final twenty minutes, cooking uncovered as necessary to concentrate the stock while protecting the vegetables from becoming mushy.
Check tenderness with a fork, season with salt and pepper, and spoon the pork and vegetables into warm bowls with enough reduced sauce to coat them.
