This one is from Nigel Slater.
3 medium onions
2 tbsp olive oil or dripping
a medium-sized hot chilli
a heaped tbsp sweet paprika
800g cubed pork (shoulder or leg)
1 tbsp flour
a large handful of dried porcini or other dried mushrooms,
soaked in 400ml of warm water for an hour
2 large mild red peppers
400g can of plum tomatoes
200ml stock, white wine or, if nothing else, water
a level tsp caraway seeds
wide noodles or unbuttered boiled potatoes to serve
Set the oven at 140C/gas mark 1. Peel and thickly slice the onions and soften them slowly in the melted fat in a deep, heavy-based pan - they should be soft and crushable, and a pale and appetising gold. Chop and seed the chilli and stir into the onions with the ground paprika, and cook for a minute or two. Remove from the pan and set aside, leaving behind any fat you can. Turn the heat up a little, add the cubed meat to the pan, and let it colour on all sides, adding more fat if you need to.
Return the onions to the pan, sprinkle over the flour, cook briefly, then stir in the mushrooms and their soaking liquor. Cut the peppers in half then each half into three, then stir them in together with the tomatoes, liquid and caraway seeds. Bring everything to an enthusiastic simmer, season generously with salt, then cover with a lid and transfer to the oven. Leave it, unpestered, for a good hour and a half. Remove from the oven and check the meat for tenderness, and remove some of the fat from the surface.
Pour the soured cream over the top and stir once so that the surface is merely rippled with the cream. Serve with the noodles.