Pork and Beetroot Stew with Potatoes | Heartwarming Autumn One-Pot Meal

Cut the Kolozsvár bacon into small cubes, trim the pork shoulder and cut it into about 2-3 cm pieces. Finely chop the onion and crush the garlic. Peel the beetroot and potatoes, then cut them into cubes the same size as the meat.

Heat the pork lard in a heavy-bottomed pot or cast-iron pot, and render the diced bacon. Add the onion, season lightly with salt, and cook until translucent. Stir in the crushed garlic and sauté for another minute until fragrant.

Add the pork shoulder to the pot and sear over high heat until browned on all sides. Remove from the heat, sprinkle with the sweet paprika, ground caraway, and black pepper, then stir thoroughly so the paprika does not burn. Add the bay leaves, pour in 2-3 dl of water or stock, cover, and simmer over low heat for 35-40 minutes.