Szatmár pork tokány with apples and potatoes

Rinse the pork shoulder, pat dry, and cut into thin, finger-thick strips (for tokány). Finely dice the smoked bacon and slice the sausage into rounds.

Finely chop the onion and crush the garlic cloves. Peel the potatoes and cut them into 2 cm cubes. Peel and core the apples, then cut them into wedges or thick chunks.

In a heavy-bottomed pot, render the fat from the diced smoked bacon together with the lard. Add the sliced sausage and fry for 2-3 minutes until it releases flavorful fat, then remove the sausage rounds onto a plate.