Tarragon pork and vegetable ragout with potatoes

Wash the pork shoulder, pat it dry, and cut it into bite-sized, approx. 2 cm cubes. Peel and finely chop the onion and garlic. Clean and slice the carrots and parsley root into rounds. Peel the potatoes and cut them into cubes the same size as the meat.

Pick the fresh tarragon leaves off the stems and finely chop them. Wash the lemon thoroughly, finely grate its yellow zest, and squeeze its juice.

Heat the lard in a large pot over medium heat. Add the finely chopped onion and sauté until translucent, about 4-5 minutes. Stir in the crushed garlic, and after 1 minute, add the diced pork.