Szatmár Pork and Prune Stew | Juicy Autumn One-Pot Dish

Rinse the pork shoulder thoroughly, pat dry, and cut into approx. 2-3 cm cubes. Finely chop the onion and garlic. Peel and slice the carrots into rounds, peel the potatoes and cut into 2 cm cubes. Halve the prunes.

Heat the lard in a large, heavy-bottomed pot over medium heat. Add the chopped onion and sauté until translucent, about 5-6 minutes. Stir in the finely chopped garlic and fry for another minute until fragrant.

Remove the pot from the heat, sprinkle in the sweet paprika, stir quickly, then add the diced pork. Return to the heat and sear the meat over high heat until it turns white, stirring constantly so that it browns nicely.