Kamyanitsa (stone-pot pork stew)

Instructions

1. Preheat the oven to 160 °C.
2. Dust the pork pieces with flour, salt, pepper and paprika, then brown them over high heat in the oil in batches, about 6 minutes per batch.
3. Thinly slice the onion and carrots, then fry them in the same pot for 5 minutes.
4. Cut the potatoes into large cubes and layer them with the meat in a clay or cast-iron pot.
5. Add the crushed garlic, cumin and bay leaf, then pour in the hot stock until it reaches about halfway up the ingredients.
6. Cover and bake for 1 hour 45 minutes at 160 °C, until the meat falls apart with a fork.
7. Take the pot out, stir in the sour cream and chopped parsley, adjust the seasoning, and serve piping hot.