Csikóstokány | Juicy Hungarian pork ragout

Cut the pork shoulder into thin strips, about 5-6 cm long (tokány cut). Cut the Kolozsvár bacon into strips, finely chop the onion, and crush the garlic. Cut the wax peppers and tomatoes into small cubes.

In a small bowl, whisk the sour cream with the wheat flour and a little cold water until completely smooth.

Heat the lard in a deep pot and render the bacon strips until the fat is rendered out. Add the finely chopped onion and sauté until translucent.