Shepherd's Stew with Buckwheat | Rich, Juicy Pork One-Pot Meal

Cut the smoked Kolozsvári bacon into thin strips. Clean the pork shoulder and cut it into finger-thick strips (tokány-style). Finely dice the onion, crush the garlic, and cut the TV pepper and tomatoes into small cubes. Thoroughly rinse the buckwheat in a sieve with hot water, then drain.

Melt the pork lard in a large heavy-bottomed pot or cast-iron Dutch oven and fry the Kolozsvári bacon until crispy. Add the onion and sauté over medium heat until translucent.

Add the sliced pork strips to the pot and sear over high heat until it turns pale and begins to release its juices. Then add the crushed garlic, diced TV pepper, and tomatoes, and season with sweet paprika, ground caraway, marjoram, salt, and freshly ground black pepper.