Cube pork into bite-sized pieces and cook in a pan until seared on all sides. Pork doesn’t need to be cooked all the way through as it’ll finish cooking in the soup.
Cut the carrots into medallions, cube the potatoes, and dice the onion, bell pepper, and tomato. Add vegetables to a large stockpot with the water, season with salt and pepper to taste, and bring to a boil.
Add pork to the stockpot and reduce heat to a simmer, continuing to cook for a half-hour.
Stir in tomato paste and continue cooking until pork is tender.
Finish by adding the juice of one lemon and chopped parsley. Serve with a crusty bread, or my flatbread recipe and se bucura/enjoy!