Hunter-Style Pork Ragout with Penne Pasta | Traditional Vadas Sauce with Tender Meat

Rinse the pork shoulder thoroughly, pat dry, and cut into bite-sized, approx. 2-3 cm cubes. Season with salt and freshly ground black pepper. Finely chop the yellow onion and garlic. Peel the carrot, parsley root, and celeriac, then cut them into thin rounds or small cubes.

Heat the pork lard in a thick-bottomed, deep pot. Add the granulated sugar and caramelize over medium heat until light brown. Add the chopped onion, sauté until translucent, then add the meat and crushed garlic. Sear the pork over higher heat for a few minutes until browned on all sides and browned bits form.

Add the prepared root vegetables (carrot, parsley root, celeriac), bay leaves, and mustard to the browned meat. Pour in enough water (approx. 500-600 ml) to just cover everything. Cover and simmer over low-medium heat for about 60-75 minutes until the meat and vegetables are completely tender.