Wash and dry the pork and cut it into 3 cm (1 1/2 in) cubes. Dice the onion and garlic. Heat the oil in a large pan and lightly fry the onion and garlic.

Add the pork and continue frying. Stir in a generous pinch of salt, the paprika and half the quantity of stock. Cover the pan and simmer for 30 minutes.

Wash the rice under cold running water until the water runs clear, then drain and add to the meat after the 30 minutes. Add the remaining stock and stir gently. Cook the rice with the meat for 20 minutes.

Pour boiling water over the tomatoes, leave to stand for a minute, then peel, cut into wedges and remove the seeds. Add the tomatoes and caraway seeds to the casserole and heat gently for a further 10 minutes.

Before serving, stir in the soured cream.

Serve with: a seasonal fresh salad.