Heat the oil in a large pot with a heavy bottom and a matching lid. Add the pork chunks and brown them on all sides until they are well caramelised over high heat. Remove the meat from the pan, and reduce it to low-medium heat.

Add the chopped onion, and sautee for 5-6 mins, until starting to soften. Then place the pork pieces back in the pan and add the sliced carrots. Fry for 10-12 minutes stirring often, until the carrots start to soften.

Add the cumin and paprika and stir for another minute.

Pour just enough hot water over the meat and vegetables to submerge and leave it over low heat to simmer for 30-60 minutes (depending on the cut of meat used). Lean pork tenderloin will need 30-40 minutes, whilst tougher cuts like pork shoulder/ pork neck will take about 60 minutes. Almost all water will have evaporated by the end of the process.

At this point, season the meat with salt and pepper. Add the whole small bulb of garlic (unpeeled).

Run plenty of cold water through your rice in a fine sieve to remove the starch from the surface. Then spread the washed rice on the meat in an even layer.

Carefully pour 600ml (2.5 cups) of hot water over the rice and bring it to a boil, then reduce the heat to the lowest setting and simmer (without the lid) for 10 minutes.

After 10 minutes, cover the pot with a tight lid and continue simmering for another 15-20 minutes. If the rice isn't tender after the water has been absorbed, add a little bit more water, cover it with a lid and simmer for a while longer.

Stir, remove the garlic bulb, and serve immediately, garnished with fresh parsley.