How to make
Cut the pork into pieces. Heat about 2/5 cup (100 ml) oil in a large pot and cook the meat evenly. Remove it and fry the chopped onion, garlic and add the carrots chopped in 3 in the same oil.
Return the meat and cook it with the wine until it evaporates. Top up with the hot broth and add potatoes. Season with salt and pepper to taste. Close with a lid and let it stew until the potatoes become soft, stirring occasionally.
Finally, top it up gradually with the cream while stirring and remove it from the heat. Serve with chopped parsley.
