Instructions

1. Cut the meat into 2 cm pieces.
2. Heat a drop of oil in a large pan and brown the meat. Season with salt and pepper, then add the garlic, marjoram and paprika. Stir for a minute, then stir in the tomato purée.
3. Dissolve the stock cube in a cup of hot water, pour it over the meat and cover. Put a lid on and cook for about 20 minutes or until the meat is tender. Add the green peas and cook for another 5 minutes.
4. Meanwhile, peel the potatoes and cut them 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.
5. When the pork and peas are cooked, and the sauce has reduced, stir in the potatoes and chopped parsley. Toss well and serve immediately.
6. Serve warm, garnished with chopped parsley.