Budapest Pork Ragout | Juicy mushroom and liver one-pot dish

Cut the pork into 1.5–2 cm strips or cubes. Dice the Kolozsvár bacon, clean and chop the chicken liver. Slice the mushrooms, and finely chop the onion, garlic, Hungarian wax pepper, and tomatoes.

Melt the pork lard in a large pot and render the diced Kolozsvár bacon until crisp. Add the finely chopped onion and sauté until translucent.

Remove the pot from the heat, sprinkle in the sweet ground paprika, stir well, then immediately add the sliced pork and minced garlic. Return to the heat, sear the meat until it turns pale, then add the chopped pepper and tomatoes.