Pork ragout with green peas

Thoroughly rinse the pork shoulder, pat it dry, and cut it into cubes of about 2–3 cm. Peel and finely chop the onion, and crush the garlic. Peel and slice the carrots into rounds.

Heat the lard in a heavy-bottomed pot. Add the finely chopped onion and sauté over medium heat until translucent and golden brown.

Add the cubed pork and the crushed garlic to the pot. Sear over higher heat for a few minutes until all sides of the meat turn white and begin to brown.