Gypsy-Style Tokány with Potatoes | Rich Garlic One-Pot Meal

Cut the pork shoulder into finger-thick strips, the Kolozsvár bacon into thin strips, and finely chop the onions. Crush the garlic cloves, dice the Hungarian wax pepper and tomato into small cubes, peel the potatoes, and cut them into bite-sized cubes.

Melt the pork lard in a large pot and render the sliced bacon until it becomes nicely golden brown and crispy.

Sauté the finely chopped onions in the rendered bacon fat, then add the pork. Sear over high heat for a few minutes until it whitens, allowing the meat to release its juices and brown nicely.