Hortobágy-Style Layered Potatoes | Juicy Meaty Traybake

Thoroughly wash the potatoes and parboil them in their skins in lightly salted water for about 15-20 minutes until half-tender. Drain, allow to cool, then peel and slice into half-centimetre rounds.

Cut the pork shoulder into very small cubes or strips. Finely chop the onion, mince the garlic, and finely dice the TV pepper and tomato.

Heat the lard in a deep pan, add the finely chopped onion, and sauté until translucent. Add the minced garlic, diced pepper, and tomato, fry for a couple of minutes, then remove from the heat and sprinkle with the sweet paprika and ground caraway.