Bácskai Pork and Rice | Juicy Hungarian One-Pot Dish

Cut the pork shoulder into 2 cm cubes. Finely chop the onion and crush the garlic. Dice the TV pepper and tomatoes, and thoroughly rinse the rice under cold running water and drain.

In a deep, heavy-bottomed pan or cast-iron pot, melt the lard over medium heat. Add the chopped onion and sauté until translucent and golden brown, about 5–6 minutes.

Add the diced pork shoulder to the pot and sear over high heat until it turns white and all sides of the meat cubes get a light crust. Stir in the crushed garlic, salt, ground black pepper, and ground caraway.