Palóc pork ragout | Juicy green bean one-pot dish
(0)
70 min
Under an hour
Kifli Kukták
Klasszikus magyaros egytálétel szaftos sertéslapockával, zsenge zöldbabbal és burgonyával, krémes tejfölös habarással és friss kaporral megkoronázva.
Ingredients
Preparation method
Preparation and stew base
Clean the pork shoulder and cut it into 2 cm cubes. Finely chop the onion and garlic, peel and dice the potatoes, and trim and chop the green beans into 3-4 cm pieces.
Melt the lard in a large pot or cast-iron Dutch oven. Add the finely chopped onion and sauté over medium heat for 8-10 minutes until translucent and golden brown.
Remove the pot from the heat, sprinkle in the sweet paprika and ground caraway, mix thoroughly, then add the crushed garlic and diced pork shoulder. Return to the heat and sear until the meat turns white.
Chef's tip
The hallmark of Palóc dishes is fresh dill, which should always be stirred into the ragout at the very end, after turning off the heat, so it retains its fresh aroma and vibrant green color.
If using frozen green beans, it is enough to add them in the last 10 minutes of cooking after the potatoes start to soften, keeping them perfectly crisp.
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