Heat the oil in a large pan and cook pork chunks in batches, until browned. Remove from the pan with a slotted spoon. Add the chorizo and cook for a few minutes, stirring, until its oil is released and the chorizo begins to turn crispy. Add the onion, garlic and carrots to the pan and cook for 5 minutes, stirring and scraping up any sticky bits at the bottom of the pan. Stir in the paprika, tomato puree and plum tomatoes and cook for 2 minutes, before returning the pork to the pan with the rosemary and 300ml water. Bring just to the boil, turn down to bubbling and cook for 15 - 20 minutes, stirring occasionally. Season to taste and serve with steamed sweetheart cabbage. See more Pork recipes For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.