Leskovačka mućkalica

Step 1: Toss the 1 ¾ lb boneless pork neck or shoulder with half the 2 tbsp sunflower oil, half the ¾ tsp salt, the 1 tsp black pepper and half the 1 tsp sweet paprika. Cover and marinate in the fridge for at least 30 minutes or overnight, never on the counter.

Step 2: Char the 4 red romano or bell peppers and 2 hot green chillies under a hot grill or over a gas flame for 10–12 minutes, turning, until black and blistered. Steam in a covered bowl for 10 minutes, then peel, seed and cut into strips.

Step 3: Heat a griddle pan until very hot and sear the pork in batches for about 6 minutes, turning, until charred on all sides; it will not be cooked through yet. Don't crowd the pan. Wash hands and boards after handling raw pork.

Step 4: Heat the rest of the 2 tbsp sunflower oil in a heavy casserole over a medium heat and fry the 3 onions for 10 minutes, until soft and golden.

Step 5: Stir in the 3 cloves garlic, 1 tbsp tomato purée, the rest of the 1 tsp sweet paprika and the 1 tsp hot paprika for 1 minute, until fragrant.

Step 6: Add the pork and its juices, the 14 oz chopped tomatoes, ¾ cup water, 1 bay leaf and the rest of the ¾ tsp salt. Bring to a simmer, cover and cook on a low heat for 35 minutes, shaking the pan now and then, until the pork is tender.

Step 7: Add the pepper and chilli strips and simmer uncovered for 10 minutes, until the sauce is thick and glossy. Check the thickest chunk of pork with a thermometer: it should read at least 160°F and cut easily with a spoon.

Step 8: Rest for 5 minutes, remove the bay leaf and scatter with 2 tbsp flat-leaf parsley.