Savory Pork Stew

In a Dutch oven, cook the bacon over medium high until it begins to crisp. Remove it from the pot and place it on a plate lined with a paper towel to drain, leaving the bacon drippings in the pot.

Season the pork pieces with salt, then brown each piece on all sides in the bacon drippings until browned. Work in batches to avoid overcrowding.

In the fat that remains in the pot, cook the diced carrots and onions until the onions become glossy and translucent (save the carrot chunks for later). Add the garlic, stirring and frying until it smells fragrant, then add the tomato paste, bay leaves, smoked paprika and herbs.

Return the bacon and browned pork to the pot and add the chicken stock (use more if you like your stew soupier, less if you like it thicker). Bring to a boil, and simmer over low heat for 1 1/2 hours, or until the meat becomes tender.

Add the carrot chunks, potatoes and cabbage, then simmer, covered, for about 30 minutes, or until the carrots and potatoes are tender. Stir occasionally during this time.

Remove the bay leaf from the pot and add the black pepper and apple cider  vinegar. Adjust salt, pepper and vinegar to taste. Garnish with the chopped parsley. Serving Suggestion: Enjoy this with a crisp salad and crusty artisan bread for dunking.