Brassó-Style Pork Roast | Crispy Garlic One-Pot Dish

Cut the pork leg into roughly 1.5–2 cm cubes or finger-thick strips. Finely dice the Kolozsvár bacon, finely chop the onion, and crush the garlic cloves.

Peel the potatoes, then cut them into even cubes of the same size as the meat. Rinse off the excess starch in cold water, then pat completely dry with a kitchen towel.

In a deep frying pan or cast-iron pot, render the diced bacon along with the lard until nicely golden and crispy. Remove the crispy cracklings into a small bowl, leaving the rendered fat in the pan.