Heat a tbsp oil in a saute pan and saute the onion, garlic and red pepper until soft,

Cut the pork into 2.5 cm cubes.

Put the flour in a plastic bag and season, add the paprika.

Add the pork to the bag and toss in the flour until coated.

Set aside the vegetables

Heat another tbsp of oil turn the heat up and brown the pork pieces, once brown set aside

Turn the heat down to medium and add the final tbsp of oil, slice the quesa fresca, toss in the flour and fry gently until golden.

Add the pork and vegetables back into the pan.

Add the tinned tomatoes and stock and simmer for 20 minutes

Pre-heat the oven to 180 C

Cook the macaroni in boiling salted water.

Add to the pork mixture, taste and adjust seasoning.

Mix the cornflour with the yogurt and add to slowly to the pan, stirring gently.and simmer for 5 minutes.

Mix the sauce and the pasta then pile into a heatproof dish and bake at 180 C for 30 minutes.

Garnish with parsley.or finely shredded kale.