Bratislava pork tokány

Thoroughly rinse the pork shoulder, pat dry, and cut into thin, even strips (tokány cut). Cut the Kolozsvár bacon into thin strips as well.

Finely chop the onion and crush the garlic cloves. Peel the carrots, parsley roots, and celeriac, then cut into thin, matchstick-sized strips (julienne). Finely chop the fresh parsley.

In a heavy-bottomed pot, melt the lard, add the Kolozsvár bacon, and fry over medium heat until golden brown. Remove the crispy bacon cracklings with a slotted spoon and set aside.