Pork Tokány with Pumpkin | Homestyle Autumn One-Pot Dish

Rinse the pork shoulder, pat dry, and cut into strips about 1 cm thick and 4-5 cm long, as typical for tokány. Slice the Kolozsvár bacon into strips as well. Peel the pumpkin, remove the seeds, and cut it into approximately 2 cm cubes. Peel and finely chop the onion, and crush the garlic.

In a heavy cast-iron pot or deep skillet, melt the lard over medium heat, then add the sliced Kolozsvár bacon. Fry for 3-4 minutes until nicely golden and the smoky, aromatic fat is rendered.

Remove the cracklings to a plate. In the remaining hot fat over high heat, sear the sliced pork in batches for 4-5 minutes until browned and lightly crusted on all sides. Return all the meat to the pot.