Pork Ragout with White Beans and Tarragon | Rich Autumn One-Pot Meal

Rinse the pork shoulder, pat dry, then cut into bite-sized, roughly 2-3 cm cubes. Finely dice the Kolozsvári bacon.

Peel the onion and garlic cloves, then chop them finely. Peel the carrots and slice them into thin rounds. Pour the canned white beans into a colander, rinse with cold water, and drain thoroughly.

Melt the lard in a heavy-bottomed pot or Dutch oven, and fry the diced bacon for 3-4 minutes until the fat renders and it turns crisp.