Rác-style pork collar | Juicy oven-baked Hungarian classic

Peel, wash, and slice the potatoes into rounds about half a centimetre thick. Slice the yellow onions, TV peppers, and vine tomatoes into rounds. Cut the Kolozsvári bacon into strips or thin slices. Crush the garlic cloves.

Lightly tenderise the pork collar steaks, season both sides with salt and pepper, and rub with half of the crushed garlic and a little sweet ground paprika. Heat 1 tablespoon of lard in a pan and sear both sides of the pork steaks quickly for 2-3 minutes to form a nice crust.

Grease a large baking dish or ovenproof roasting tin with the remaining 1 tablespoon of lard. Arrange half of the potato slices on the bottom, then season lightly with salt and pepper. Layer the sliced onion, pepper, and tomato on top, and scatter with the sliced Kolozsvári bacon.