Dust pork shoulder steaks with flour seasoned with salt, pepper and paprika and brown on both sides, then set aside. Cut chorizo sausage
into chunks (I generally also remove the thin papery skin before slicing) and fry until some of the paprika oil is released, then add
chopped onions and a crushed clove of garlic. Fry gently for a few minutes, until the onions start to soften, then add chopped roasted
red peppers (the sort you buy in a jar), 2 – 3 skinned and chopped tomatoes, a Tbs of sweet paprika, a tsp caraway seeds, the juice of
a lemon and a glass of dry white wine. Add back the pork steaks, bring to a simmer, cover, turn the heat down low and cook very gently
for about an hour to 90 minutes, until the pork is fall-apart tender. Check that it doesn’t dry out and add a splash of water if it gets
too thick. (You could also tip everything into a casserole dish and cook covered in a 160°C oven for 90 minutes or so.)
Serve with buttered new potatoes, garnished with a dollop of sour cream and parsley (or chopped chives).