Traditional cauldron pork knuckle stew with salted potatoes

Thoroughly clean the pork knuckle and pork shoulder, then cut them into even 2.5–3 cm cubes. Finely chop the yellow onions and garlic. Wash the Hungarian peppers and tomatoes, then cut them into small dice.

Melt the lard in a heavy-bottomed pot or cast-iron cauldron. Add the chopped onion and a pinch of salt from the measured amount, and cook over medium heat until golden and translucent (approx. 10–12 minutes).

Remove the pot from the heat, sprinkle in the sweet paprika, stir thoroughly into the fat, then add the diced tomatoes, peppers, minced garlic, and a splash of water (about 100 ml) so the paprika does not burn. Return to the heat and cook down to the fat in a few minutes.