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Heat oil in a Dutch oven and sear the pork in batches, turning. Season then remove the pork from the pan. Add the potatoes and fry for 4-5 mins, stirring. Mix in the tomato paste, flour and onions and continue to cook for 3-4 mins. Deglaze the pan with stock then stir in the smoked paprika and season. Cover and simmer for 40-45 mins. Mix the diced tomatoes and cabbage into the stew and continue to cook, uncovered, for 15-20 mins. Transfer the stew to a serving bowl and sprinkle with parsley. Serve.
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Ground dried crayfish — Nigerian soups, stews, jollof rice depth
Kimchi stew base — add aged kimchi, pork belly, tofu, done
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Professional-grade blender — silky purees, hot soups, nut butters