Pork Ragout Bonne Femme Style | Homestyle Skillet Dish

Rinse the pork leg, pat dry, and cut into 2 cm cubes. Finely dice the smoked bacon. Peel the potatoes and cut them into even, approx. 1.5 cm cubes. Clean and slice the button mushrooms into wedges, finely chop the onion, and crush the garlic.

In a deep, heavy-bottomed skillet, heat one tablespoon of lard and fry the potato cubes until nicely golden brown and crispy. Once done, remove to a bowl lined with paper towels and season lightly with salt.

In the same skillet, render the diced smoked bacon with the remaining lard. Add the diced pork leg and sauté over high heat until browned and nicely seared on all sides.