Pork Stew with Quince and Pearl Barley | Juicy Autumn One-Pot Meal

Clean the pork shoulder and cut it into 2-3 cm cubes. Finely dice the Kolozsvár bacon, and finely chop the onion and garlic. Wash the quinces thoroughly, rub off the fuzz, core them, then cut into bite-sized wedges or cubes. Rinse the pearl barley in a sieve under cold water.

In a heavy-bottomed pot, render the pork lard with the diced Kolozsvár bacon over medium heat. When the bacon starts to crisp, add the chopped onion and sauté until translucent, about 5-6 minutes.

Stir in the finely chopped garlic, then increase the heat slightly and add the diced pork. Sear quickly on all sides until opaque.