To begin, roast the peppers directly over an open flame or under a grill until blistered. Place them in a bowl covered with a lid for 10 minutes, then peel off the skins and slice into strips. Transition to sautéing onions.

Heat sunflower oil or lard in a heavy pot over medium heat. Add sliced onions and cook slowly until golden and soft, around 10 minutes. Move to adding garlic and chilli.

Stir in the minced garlic and sliced chilli pepper. Cook briefly until fragrant, about 1 minute, being careful not to burn the garlic. Proceed with adding tomatoes.

Stir in the peeled and chopped tomatoes. Simmer for 5 minutes until they begin breaking down into a sauce. Transition to adding peppers and spices.

Add the roasted pepper strips, paprika, bay leaf, salt, and black pepper. Mix well so the spices coat the vegetables evenly. Proceed to adding meat.

Stir in the roasted pork cubes, mixing them with the vegetables so they absorb the flavours. Transition to deglazing with wine.

Pour in the white wine and stir to release any caramelised bits from the base of the pot. Allow the alcohol to cook off for 2–3 minutes. Move to simmering.

Lower the heat and cover the pot. Simmer gently for 25–30 minutes, stirring occasionally, until the flavours meld and the sauce thickens slightly. Transition to tasting and adjusting seasoning.

Taste the stew and adjust salt, pepper, or paprika to preference. If a deeper flavour is desired, let it simmer uncovered for another 5 minutes. Transition to serving.

Ladle the Mućkalica into bowls, sprinkle with fresh parsley, and serve with crusty bread or creamy polenta. Presentation tip: Serve in clay pots for traditional style and heat retention.