Pork Tokány with Wax Beans, Sour Cream, and Dill

Clean the pork shoulder and cut it into thinner strips, approx. 1.5x4 cm in size. Cut the smoked Kolozsvári bacon into fine cubes or thin strips. Finely chop the onion and crush the garlic cloves. Drain the wax beans, or if using fresh vegetables, trim and cut them into 3-4 cm pieces.

In a heavy-bottomed pot, render the fat from the diced Kolozsvári bacon together with the lard over medium heat. When the bacon is nicely browned and golden, add the chopped onion and sauté until translucent, about 5 minutes.

Add the crushed garlic and the sliced pork strips. Over higher heat, stirring constantly, sear the meat until it turns pale and browns on all sides, forming some tasty crust.