Košice-style pork tokány

Thoroughly clean the pork shoulder, pat dry, then cut into thin, finger-length strips characteristic of a tokány.

Cut the sliced ham into fine strips, slice the cleaned cremini mushrooms, finely chop the onion, and crush or mince the garlic cloves.

Heat the lard in a deep, heavy-bottomed frying pan or pot. Add the finely chopped onion and sauté over medium heat until translucent, then add the crushed garlic and sauté for half a minute.