Pork Stew

• 2 slices thick-cut bacon, chopped
• 1.5 lbs. boneless pork shoulder, fat trimmed and cut into - 1.5 inch pieces
• 1 tsp. kosher salt, plus more to taste
• 2 Tbsp. extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, 1 grated and 1 cut into 1.5-inch-long pieces
• 2 cloves garlic, chopped
• 1 Tbsp. tomato paste
• 1 bay leaf
• 0.5 tsp. paprika
• 0.5 tsp. thyme
• 0.25 tsp. Italian seasoning
• 3 cups chicken stock
• 2 Yukon gold potatoes, (about 1 lb.), diced
• Freshly ground black pepper, to taste
• Fresh flat leaf parsley, for serving
• 1 Tbsp. all purpose flour
• 1 Tbsp. softened unsalted butter

Place the bacon in a large pot. Set the pot over medium heat and cook, stirring occasionally, until the bacon starts to crisp and the fat is rendered, about 8 minutes. Transfer the bacon to a large bowl, leaving the fat in the pot.

Season the pork all over with the salt. Working in batches, add the pork to the pot and cook until browned, about 16 minutes total. Transfer the pork to the plate with the bacon. Discard the fat.

Add the olive oil to the pot and heat over medium heat. Once the oil is glistening, add the onion and grated carrot. Cook, stirring often, until the onion is translucent, about 5 minutes. Stir in the garlic and continue cooking until fragrant, about 1 minute more. Stir in the tomato paste, bay leaf, paprika, and herbs.

Return the bacon and pork to the pot and add the chicken stock. Bring this to a boil over high heat, then reduce it to a simmer. Cover the pot and cook, stirring occasionally, until the meat is very tender, about 1.5 hours.

Uncover the pot and stir in the potatoes. Cover and cook, stirring occasionally, for 10 minutes, then add the carrots and cook for another ten minutes. Remove bay leaf.

Meanwhile, in a small pot over low heat melt the butter and stir in the flour to form a paste, then stir this into the stew and let it simmer for a final 5 minutes until the stew is thickened.

Taste the stew and adjust the salt and pepper. Ladle it into bowls and serve sprinkled with parsley.