Portuguese pork stew

Pork neck is a cheap and very under-rated cut of meat.  Cooked slowly it is tender and full of flavour.  Here's a recipe to make great use of this excellent money saver. This recipe serves 6.

Ingredients

• 1.5 kilo piece of pork neck cut into 3cm chunks​
• 2 teaspoons paprika 
• 2 teaspoons cumin seeds 
• 3 tablespoons olive oil 
• 1 red onion sliced
• 4 large cloves of garlic, finely chopped 
• 1 cup red wine 
• 500ml chicken stock 
• 500gms sweet potato, peeled and cut into 2cm chunks
• 3 large carrots, peeled and cut into 2cm chunks

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Season the pork generously with salt and pepper, then sprinkle with the paprika and cumin seeds, patting them firmly into the meat. 

In a large, deep frying pan or Dutch oven, warm the olive oil over medium-high heat. Working in batches, add the pork and cook, turning as needed, until browned on all sides, about 6 to 8 minutes. Using a slotted spoon, transfer the pork to a plate. Reduce the heat to medium, add the onion and garlic to the pan and sauté until softened, 4 to 5 minutes. Stir in the wine and stock and return the pork and any accumulated juices to the pan. 

Bring the stew to a simmer, then cover the pan, reduce the heat to low and cook, stirring occasionally, for 1 hour. Add the sweet potatoes and carrots, re-cover and continue to cook until the meat and vegetables are tender, about 30 minutes more. Check seasoning.

Serve with a green vegetable and crusty bread to soak up the sauce.