Rustic Toros Káposzta | Traditional Pork One-Pot Dish

Trim the pork shoulder and cut it into cubes of about 2.5–3 cm. Finely dice the Kolozsvár bacon. Finely chop the onions and garlic cloves. If the sauerkraut is too sour, rinse it once in cold water, then squeeze it out thoroughly and cut the strands a bit shorter.

Melt the lard in a heavy-bottomed pot or cast-iron Dutch oven, add the finely diced Kolozsvár bacon, and render the fat over medium heat until nicely golden and crispy.

Add the finely chopped onion and sauté in the bacon fat until translucent, about 5–6 minutes. Stir in the minced garlic as well and cook for another 1 minute until fragrant.