Over medium low heat (3 out of 10) preheat medium size (4-5 L) pot, add vegetable oil to the hot pot.
Add sliced bacon to the pot, and cook for 7-8 minutes to render the fat.
Sprinkle over paprika, stir and cook for about 30 seconds.
Add sliced pork tenderloin, stir well to coat the tenderloin with fat and paprika. Cook for about 3 minutes.
Add about 1/2 of chopped scallions and all of halved cherry tomatoes. Increase heat to medium (5 out of 10), and cook until tomatoes start softening up, about 8-9 minutes.
Add 1 garlic clove, roughly chopped, and the sausages. Stir and cook for about 5 more minutes, to infuse the sausage with flavors.
Add cut pork ribs, stir and add about 1 litre of water. Make sure that everything is submerged. Partially cover the pot, let it simmer for 1 hour at medium low heat (4 out of 10). Stir every 10-15 minutes of cooking time.
Take the lid off, increase heat slightly (5 out of 10), stir gently, and let simmer for another 1.5 hours. This is the beginning of reduction phase. We want to make it nice and thick.
Add the rest of coarsely chopped garlic (5 cloves), the rest of chopped scallions, stir gently being carefully not to break sausages and ribs. Cook until liquid is reduced and is becoming quite thick (10-15 minutes).
Add white wine and continue cooking at the same heat for the final reduction. When is almost completely dry, and all the liquid is evaporated, the dish is done.
Serve warm over boiled corn meal or polenta, add fried egg on top, sprinkle with freshly chopped dill or parsley.