Cut the meat into 1 inch cubes.
Prepare your vegetables: dice onions, tomato and green pepper.
Start sauteing the onions over high heat in a large pot with 5 tablespoons of oil or goose/lard/pork fat.
When golden, take your onions off the stove. Add paprika, stir.
Add the meat, stir, and continue searing over medium-high heat for about 6-7 minutes, stirring regularly. What you want is your meat to be seared on each side and released some of its liquids.
Add diced tomatoes and green peppers, salt and pepper to taste. Stir and cook over medium heat for 5 minutes.
Now it's time to add some water. What you need is just to cover it, no more than 3 ounces or 100 ml.
Continue cooking your porkolt over low heat, partly covered.
Pork porkolt is considered done when the meat is fork tender. This takes usually about 75-90 minutes, depending on the type of the cut of meat. Cook over low heat, partly covered. Stir every 15 minutes and check the liquids. Add some water - no more than 1 1/2 ounces or 50 ml at a time - only if all the liquids have been completely evaporated. Usually one cup or 250 ml of water is needed in total.
Once the meat is cooked, let all the liquids evaporate. Add 3 ounces or 100 ml of water, bring it to a boil, and your pork porkolt is ready.