Shepherd's egg barley with butternut squash and pork | Hearty autumn one-pot meal

Thoroughly trim the pork shoulder and cut it into 2 cm cubes. Finely dice the Kolozsvár bacon. Peel and deseed the butternut squash, then cut it into cubes the same size as the meat. Finely chop the onion and garlic.

Heat 1 tablespoon of lard in a large, deep cast-iron pot or pan, and fry the Kolozsvár bacon until crispy. Remove the cracklings into a small bowl, leaving the rendered fat in the pot.

In the remaining fat, toast the dry egg barley, stirring constantly, for about 3-4 minutes until golden brown, then spoon it out onto a plate as well.