Kalocsa-Style Paprika Pork Tokány with Potatoes | Homestyle Great Plain One-Pot Dish

Wash and pat dry the pork shoulder, then cut it into strips about 1 cm thick and 4-5 cm long, as is characteristic of tokány. Cut the Kolozsvári bacon into thin strips and slice the smoked sausage into rounds. Peel the potatoes and cut them into medium-sized cubes. Finely chop the onion and crush the garlic. Slice the wax peppers into strips, peel the tomatoes and dice the flesh.

Melt the lard in a deep, heavy-bottomed pot. Add the Kolozsvári bacon and fry over low-medium heat until translucent and slightly crispy to render the flavorful fat.

Add the finely chopped onion to the bacon fat and sauté over low heat until golden. Stir in the crushed garlic, toss briefly, then remove the pot from the heat and evenly sprinkle in the sweet ground paprika.