Traditional Hungarian Bogrács

Method

1. Heat oil in a large pot over medium heat.
2. Add the onion, carrots, and garlic, and sauté until softened.
3. Add the pork and cook until browned on all sides.
4. Stir in the paprika and caraway seeds, then add the potatoes and broth.
5. Bring to a boil, then reduce heat and simmer for 1.5 hours.
6. Season with salt and pepper before serving.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.