Pork Ragout with Buckwheat and Vegetables | Tender Autumn One-Pot Dish

Clean the pork shoulder and cut it into 2-3 cm cubes. Finely dice the Kolozsvári bacon, finely chop the onion, and crush the garlic. Peel the carrots and slice them into rounds. Rinse the buckwheat thoroughly under cold running water in a fine-mesh sieve, then let it drain.

In a thick-bottomed pot or Dutch oven, melt the lard and render the diced bacon until crisp. Add the chopped onion, sprinkle with a pinch of salt, and sauté until translucent. Stir in the crushed garlic and fry for another 1 minute until fragrant.

Add the pork shoulder to the pot and sear over high heat for a few minutes until the meat cubes are browned on all sides. Remove from the heat, sprinkle with the sweet paprika, ground caraway, black pepper, and crumbled marjoram, then stir thoroughly. Add the bay leaves, pour in 3 dl of warm water, cover, and simmer over low heat for 35 minutes.