Fry the pork meat in hot oil.
Add the onions, garlic and the chilli and fry for 2-3 minutes.
Stir in the paprika and the tomato purée, add the stock and the tomatoes and season with salt, ground black pepper, lemon zest and oregano.
Braise for around 4 hours, stirring occasionally until the meat begins to fall apart.
Add more stock if necessary.
To make the rice, fry the onion in hot oil.
Add the rice, sprinkle with the paprika and a pinch of saffron and cover with the stock.
Season with salt and ground black pepper and cook for around 25 minutes.
Season the stew with lemon juice, salt and ground black pepper and serve with the rice.