Pork tokány with quince and potatoes

Cut the pork shoulder into finger-thick strips (tokány-style). Dice the Kolozsvári bacon, finely chop the onion, mince the garlic, and peel and cut the potatoes into medium cubes.

In a deep, heavy-bottomed frying pan or cast-iron pot, render the bacon in the pork lard. Once the bacon is browned and crisp, remove the cracklings, leaving the rendered fat in the pan.

Sear the pork strips in the hot fat over high heat in batches for 4-5 minutes until nicely browned. Lower the heat, add the onion, and cook until translucent. Finally, stir in the minced garlic and cook for 1 minute.