Hajdúság Pork Ragout with Green Peas | Rich Hungarian One-Pot Dish

Rinse the pork shoulder thoroughly, pat dry with paper towels, and cut into uniform cubes of about 2–2.5 cm. Cut the smoked Kolozsvári bacon into thin, small strips or cubes. Peel and finely chop the onion and garlic. Wash the Hungarian wax pepper and fresh tomato, then dice them finely as well.

Peel the carrots and potatoes. Slice the carrots into rounds or half-moons, and dice the potatoes into roughly 2 cm pieces to match the size of the meat. Rinse the parsley, dry it, and chop it finely.

In a heavy, thick-bottomed pot, render the fat from the Kolozsvári bacon over medium heat until nice and golden brown, then add the pork lard. Sauté the finely chopped onion in the hot fat for 5–6 minutes until translucent and slightly golden.