Peppered pork tokány with homemade tarhonya | Traditional juicy one-pot dish

Cut the pork shoulder into pencil-thick strips. Finely dice the Kolozsvár bacon, finely chop the onion, and crush the garlic cloves.

Melt the pork lard in a deep skillet or cast-iron pot, add the diced bacon, and fry over medium heat until crispy.

Add the finely chopped onion to the pot and sauté in the bacon fat until translucent. Then add the crushed garlic and fry for another half minute until fragrant.