Slovakian Lard and Tagine Dish
A unique keto meal inspired by Slovakian and North African flavors, made with slow-cooked meat and rich lard.
Ingredients
- ●1.5 kg Pork shoulderSlow-cooked for fall-apart tenderness
- ●1 large OnionChopped for depth of flavor
- ●3 cloves GarlicMinced for aroma
- ●250 ml LardUsed for browning and richness
- ●2 tsp Dried tagine spice mixTraditionally used in North African cuisine
- ●1 tsp Caraway seedsCommon in Slovakian and Eastern European cooking
- ●to taste SaltUsed to season the dish
- ●to taste Black pepperUsed to season the dish
Instructions
- 1
Preheat the oven to 150°C (300°F).
- 2
Season the pork shoulder with salt, black pepper, and dried tagine spice mix.
- 3
Heat the lard in a large Dutch oven over medium heat.
- 4
Sear the pork shoulder until browned on all sides, about 5 minutes.
- 5
Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
- 6
Transfer the pot to the preheated oven and slow-cook the pork shoulder for 4-5 hours, or until tender.
- 7
Remove the pot from the oven and stir in the caraway seeds.
- 8
Serve the pork shoulder hot, garnished with chopped fresh herbs if desired.
- 9
Note: Traditionally, this dish would be cooked in a clay tagine, but a Dutch oven or slow cooker can be used as a substitute.