Wash and dry the roast pork. Peel the onion and garlic and cut into small cubes. Wash the peppers in half, remove the seeds and cut into small pieces. Measure the meat stock and set aside. Heat the clarified butter in a roaster and sear the diced pork in it. Take out and keep warm.
Braise the onion and garlic in the roasting fat, add the pepper pieces while continuing to braise. Add the seared pieces of meat again and season with salt, paprika powder, chilli flakes and tomato paste, stir and pour in the meat stock so that the meat is well covered. Cover and simmer over low heat for about 50 minutes, stirring again and again. Now add the diced tomatoes and the rice. Let everything simmer over a low heat for another 20 minutes.
Check again and again whether a little more liquid needs to be poured in. Season to taste with salt and chili powder and serve with a salad (here depending on your taste).
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