In a bowl, marinade the pork in the Pimento paste along with the salt, pepper, garlic, bay leaves and about 300ml of wine. Leave in fridge overnight.

In a deep sauce or wok heat the olive oil and cook the chorizo until crispy then remove and put aside for later. You want its juices out to give the dish flavour.

Next add the onions and fry until they become soft.

Remove the pork from the marinade and put it aside. Add the meat to the saucepan and stir occasionally so it doesn't burn or stick to the pan.

In the marinade, and the paprika, lemon juice, hot sauce, about another 400-500ml of white wine and about 50ml of water and mix.

When the pork is sealed add the potatoes, green pepper and chilli and cook for 5-10 minutes.

Add the marinade back into the saucepan and simmer with the lid on for about 30-45 minutes. Stirring occasionally. You want to allow the juices to reduce slowly.

Finally add the parsley in the last 10 minutes of simmering and add the chorizo back into the pan and let the liquid reduce and thicken.

Let it rest for 10 minutes before serving.