Pork and Potato Stew (Yahnia)

A traditional Bulgarian pork-and-potato stew, browned on the stovetop then finished in the oven and served sprinkled with fresh parsley.

Ingredients

700 g		Boneless pork shoulder (schnitzels)
1.5 kg		Potatoes
2 pcs		Tomatoes
1 head		Onion
1 tbsp	15 ml	Tomato paste
6 tbsp	90 ml	Oil
—		Butter
—		Wheat flour
—		Ground black pepper
2 tsp	10 ml	Red pepper (paprika)
1 tsp	5 ml	Savory
—		Fresh parsley
—		Salt (or 3 tsp Maggi)

Cut the pork into several larger pieces.
Season the meat with salt and add the black pepper.
Heat the oil and in the hot fat add the meat, frying it for 5-10 minutes until it browns well.
Finely chop the onion.
Remove the meat.
Into the same fat add the onion and the tomato paste, which you have diluted in 1 tea-cup of hot water.
Add red pepper, 2 tea-cups of hot water and 1 teaspoon of salt.
Return the meat and braise it (for 30-40 minutes) under a lid over low heat until fully tender.
Once the meat has cooked, cut the potatoes into segments/eighths.
Add the potatoes to the meat and wait 15 minutes for them to boil.
Peel the tomatoes, dice them and add them to the potatoes and meat.
Dissolve 2 tablespoons of flour in a glass of water.
Then pour everything in with the potatoes and meat, or everything straight into a baking dish, and add another glass of water.
Transfer to a baking dish and add the savory.
Bake at 180°C and once the dish is ready, serve sprinkled with fresh parsley.