Debreceni pork tokány | Juicy Hungarian one-pot meal

Cut the pork shoulder into thin, bite-sized strips (tokány style). Slice the Kolozsvári bacon into thin strips and the Debreceni sausage into half-wheels. Finely chop the onions and crush the garlic. Slice the TV peppers into strips, peel the tomatoes, and dice them finely.

Melt the lard in a deep, heavy-bottomed pot and render the striped bacon over low heat until translucent.

Add the finely chopped onion and sauté over medium heat until golden brown. Stir in the crushed garlic, then after half a minute, remove the pot from the heat and sprinkle with sweet paprika.