Pork Stew with Carrots | Sweet and Tender Tradition

Cut the pork leg into uniform cubes of about 3 cm and pat them dry gently with a paper towel. In a deep saucepan or cast iron Dutch oven, heat two tablespoons of sunflower oil over medium-high heat. Add the meat pieces and brown them on all sides for 7-8 minutes, until they get an appetizing golden crust, then remove them onto a warm plate.

Peel the carrots and slice them into thick rounds of about 1 cm. Finely chop the yellow onion and crush the garlic cloves. In the same saucepan, add the remaining tablespoon of sunflower oil and add the carrot rounds along with the onion. Sauté over medium heat for 6-7 minutes, stirring occasionally, until the carrots begin to lightly caramelize around the edges and release their natural sweetness.

Add the crushed garlic and sweet paprika, stirring quickly for 30 seconds to prevent the paprika from burning. Return the browned pork pieces to the saucepan, along with any juices collected on the plate.