Palóc pork ragout with green beans

Clean the pork shoulder, then cut it into bite-sized, approx. 2 cm cubes. Finely chop the onion and crush the garlic. Peel the potatoes and dice them to the same size as the meat. Trim the ends of the green beans and cut them into approx. 3 cm pieces (no preparation needed if using frozen green beans).

Melt the lard in a large pot over medium heat. Add the finely chopped onion and sauté until translucent, about 5-7 minutes.

Remove the pot from the heat, sprinkle with the sweet paprika and ground caraway, then stir quickly so the paprika does not burn. Return to the heat, add the pork and crushed garlic, and sauté until the meat turns white.