German Schaschlik Stew (Schaschlik-Topf)

Steps

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1. 1
   Heat oil in a braising pan until very hot. Place pork cubes in the pan, spread them out without immediately stirring, and allow them to brown on all sides.
   ▶ ≈1:10
2. 2
   Remove the browned pork temporarily. Add bacon to the same pan and cook in its own fat until crispy and flavorful.
   ▶ ≈3:02
3. 3
   Remove the cooked bacon. Quickly fry the garlic slices in the remaining pork fat until fragrant but not burned, then add prepared onion pieces and cook until translucent.
   ▶ ≈4:14
4. 4
   Add bell pepper pieces and gently sauté to absorb the fat and partially cook through. Season with salt and black pepper.
   ▶ ≈5:30
5. 5
   Stir in the tomato paste. Add the curry powder, smoked paprika, and BBQ spice blend (about 1 tbsp each) one at a time, stirring gently to toast the spices and release their aromas.
   ▶ ≈5:57
6. 6
   Pour in the vegetable broth and passata, stirring well to combine. Return the browned pork and bacon to the pot.
   ▶ ≈6:58
7. 7
   Gently stir all ingredients together, cover the pot, and simmer on low heat for 45 minutes until the meat is very tender and all flavors have melded beautifully.
   ▶ ≈7:21