Tsigariasto (Greek pan-fried pork in wine)

Instructions

1. Cut the meat into 3 cm cubes and pat them dry with kitchen paper.
2. Heat the olive oil in a large casserole over high heat and brown the meat in small batches, 4 to 5 minutes.
3. Set the meat aside, then lower the heat and cook the sliced onions for 8 minutes.
4. Add the chopped garlic and tomato purée and cook for 1 minute.
5. Return the meat, deglaze with the white wine and let it reduce by half.
6. Add the water, bay leaves, salt, pepper and paprika, then cover.
7. Simmer gently for 35 to 40 minutes, until the meat is tender.
8. Sprinkle with chopped parsley and serve hot.