Alföld-Style Pork Tokány with Celeriac and Potatoes | Traditional Autumn One-Pot Meal

Wash the pork shoulder, pat dry, and cut into finger-thick strips (for tokány). Finely dice the Kolozsvári bacon, finely chop the onion, and crush the garlic cloves.

Peel the celeriac and potatoes, then cut both into uniform cubes, about 1.5–2 centimetres in size. Finely chop the fresh parsley.

In a heavy-bottomed pot or Dutch oven, render the fat from the Kolozsvári bacon, add the lard, and sauté the finely chopped onion until translucent, about 4–5 minutes.