Pork ragout with chestnuts and potatoes

Rinse the pork shoulder, pat it dry, and cut it into 2-3 cm cubes. Finely dice the Kolozsvár bacon, and finely chop the onion and garlic. Peel the potatoes and cut them into cubes the same size as the meat. If using raw chestnuts, cook and peel them, or leave pre-cooked chestnuts whole.

Melt the lard in a large pot and fry the diced bacon until nicely crispy. Remove the bacon cracklings, and in the remaining hot fat, sear the pork cubes in batches until browned. Set the meat aside with the bacon.

In the fat remaining in the pot, sauté the onion until translucent, then add the minced garlic and sauté for another half minute. Remove from the heat, sprinkle with the sweet paprika, and immediately pour in the dry red wine so that the paprika does not turn bitter.