Heat 2 tbsp olive oil in a large casserole pan over a medium heat and add the carrot, onion, celery and sage. Cook for 10 minutes, until soft and starting to colour. Remove from the pan and set aside.
Heat the remaining oil and fry the lardons until golden (about 5 minutes), then add the pork, bay leaves, cinnamon, star anise and mace. Cook for 5–10 minutes until the meat is coloured. Add the flour and stir for 2 minutes, ensuring the meat is well coated.
Stir in the tomato purée and paprika, then return the cooked vegetables to the pan along with the stock and cider. Bring to the boil, cover and simmer gently for 1 hour, stirring every 10 minutes.
Remove the lid and cook for a further 40 minutes, simmering and stirring occasionally until the sauce has thickened and the pork is tender.
Season and serve with the risotto or with mashed potato, if liked.