Smoked Pork Collar with Lentils and Pearl Barley | Hearty Autumn One-Pot Meal

Rinse the lentils and pearl barley separately and thoroughly in cold water, then drain.

Cut the smoked pork collar into bite-sized cubes, about 1.5-2 cm. Finely chop the onion and garlic, and slice the peeled carrots into rounds.

Melt the lard in a heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Stir in the finely minced garlic and fry for another 1 minute until fragrant.