Traditional Shepherd's Porridge with Pork | Rich Hungarian One-Pot Dish

Cut the pork shoulder into 2 cm cubes. Finely dice the Kolozsvári bacon. Finely chop the onion and garlic. Peel and slice the carrots into rounds, core and dice the pepper, and chop the tomato into small pieces. Rinse the millet thoroughly in a fine-mesh sieve with hot, then cold water to remove any bitter compounds, then drain.

In a heavy-bottomed cast iron pot or cauldron, render the diced bacon together with the lard over medium heat. When the bacon has browned to a golden crisp, add the finely chopped onion and sauté until translucent and golden.

Remove the pot from the heat, sprinkle in the sweet paprika, stir quickly, then add the diced pork shoulder. Return to the heat and sear the meat cubes until they turn white on all sides.