Autumn Pork Stew with Brussels Sprouts and Potatoes | Heartwarming, Rich One-Pot Meal

Rinse the pork shoulder thoroughly, pat it dry, and cut it into bite-sized cubes of about 2-3 cm. Finely dice the Kolozsvári bacon.

Peel and finely chop the yellow onion, and mince the garlic cloves. Peel the potatoes and cut them into cubes similar in size to the meat. Clean the Brussels sprouts and cut them in half if they are larger.

In a heavy-bottomed pot or Dutch oven, render and fry the diced bacon in pork lard over medium heat until nicely golden brown.