Homemade Pork with Egg Barley | Juicy Hungarian One-Pot Dish

Thoroughly wash the pork shoulder, pat dry, and cut into approximately 2 cm cubes. Finely chop the onion and garlic, and dice the white wax pepper and tomato.

Heat 1 tablespoon of lard in a deep pot. Add the dry egg barley and toast over medium heat, stirring constantly, until evenly golden brown. Once done, remove to a bowl and set aside.

Melt the remaining 1 tablespoon of lard in the same pot. Add the finely chopped onion with a pinch of salt and sauté until translucent. Stir in the crushed garlic, diced white wax pepper, and tomato, then sauté for another 2-3 minutes until a juicy base forms.