Pork stew with Zala dödölle | Juicy rustic one-pot dish

Thoroughly clean the pork shoulder and cut it into 2-3 cm cubes. Finely chop the onion, crush the garlic, and finely dice the Hungarian wax pepper and tomato.

In a heavy-bottomed pot, melt 40 g of lard, add the finely chopped onion, and sauté over medium heat until golden and translucent. Remove the pot from the heat, sprinkle with sweet paprika and ground caraway, then stir in the crushed garlic, diced pepper, and tomato.

Return the pot to the heat, add the diced pork, and sear over lively heat until the meat turns white and releases its juices. Season with half of the salt and ground black pepper, then pour in about 1-1.5 dl of water. Cover and simmer over low heat for about 60-70 minutes until the pork is juicy and tender as butter. Gradually replenish any evaporated liquid from time to time to maintain a thick stew gravy.