Instructions

1. Cut the meat into small cubes of about 2 cm.
2. Heat a drop of oil in a large pan and brown the meat. Season with salt and pepper, then add the garlic and marjoram. Dissolve the stock cube in a small amount of hot water, pour it over the meat and gently sauté under cover.
3. Meanwhile, peel the potatoes and cut into cubes - about the same size as the meat pieces - then fry them in a deep pan of oil. Drain on a plate lined with paper kitchen towel.
4. Turn up the heat under the pork and cook until the pieces are golden all over. Add the paprika, stir-fry for 30 seconds, then stir in the potatoes to warm through.
5. Serve warm, garnished with chopped parsley.