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Season the pork with ½-1 tsp salt and lots of pepper. Heat 1 tbsp oil in an ovenproof lidded casserole and brown the pork for 4-5 mins over a high heat. You may need to do this in batches so as not to overcrowd the pan. Transfer to a bowl.
Add more oil if needed, and fry the onion for 3-4 mins until softened, then stir in the flour, paprika and caraway seeds, if using. Cook for 1 min, then gradually add the red wine, scraping the bottom of the pan.
Return the pork to the pan, along with the pepper, tomato, bay leaves and 1 tsp vinegar. Stir in 300-400ml water to just cover the meat, and bring back to the boil.
Cover and put in the oven at 170C/150C fan/gas 3 (there is no need to heat the oven). After 45 mins, remove from the oven and stir, then return for another 45 mins. Stir again and return to the oven for a further 15 mins, until the pork is soft and almost falling apart – about 1 hr 45 mins in total. Will keep frozen for up to three months. Leave to cool completely first. Defrost in the fridge overnight, then reheat in a pan by simmering gently for 10 mins. Stir in the soured cream and check the seasoning, adding a little more vinegar and the sugar, if you like.
Serve with extra soured cream on the side and sprinkle the herbs and seeds on top, if using. Serve with potatoes, rice or buttered pasta.