Bácska Pork and Rice | Juicy Hungarian One-Pot Dish

Thoroughly clean the pork shoulder, then cut it into even, approximately 2 cm cubes. Finely chop the onion, and crush or thinly slice the garlic cloves.

Core and dice the TV peppers, blanch and peel the tomatoes, then cut them into small cubes as well. Rinse the rice in cold water and drain thoroughly.

Melt the lard over medium heat in a heavy-bottomed pot or Dutch oven. Add the finely chopped onion and saute until translucent. Add the crushed garlic and diced pork, then sear over high heat until the meat turns opaque.