Kunság Shepherd-Style Pork and Millet Stew

Cut the pork shoulder into uniform 2-2.5 cm cubes. Finely dice the smoked bacon. Peel and finely chop the onion, and crush or finely mince the garlic. Core and dice the sweet pepper, and cut the tomatoes into small pieces.

Place the millet in a fine-mesh sieve and rinse thoroughly under hot or warm running water to remove any bitter husk residues, then let it drain.

In a heavy-bottomed pot or Dutch oven, render the bacon in the lard over medium heat. Add the finely chopped onion and sauté until translucent, about 5-7 minutes. Then add the crushed garlic, ground caraway seeds, diced sweet pepper, and tomatoes, and sauté for another 3-4 minutes.