Szatmár Pork Tokány with Prunes and Pearl Barley | Hearty Autumn One-Pot Dish

Cut the pork shoulder into thin strips typical for a tokány. Finely dice the Kolozsvári bacon and the onions, and mince the garlic cloves. Thoroughly rinse the pearl barley in a sieve, and cut the prunes in half.

In a heavy-bottomed pot, render the diced Kolozsvári bacon in a little pork lard. Add the finely chopped onion and sauté until translucent. Finally, stir in the minced garlic, remove from the heat, and sprinkle with sweet paprika.

Return to the heat, add the stripped pork shoulder, and sear over high heat until it turns white. Season with salt, pepper, and crushed marjoram, then pour in just enough hot water or stock to cover. Cover and simmer over low heat for about 35-40 minutes until the meat is halfway tender.