Cauldron Pork Rib Stew with Potatoes

Wash the pork ribs, pat them dry, then cut them along the bones into 1-2 rib pieces, and cut the meatier parts into bite-sized pieces. Finely dice the Kolozsvári bacon. Peel the onion and garlic, then chop them finely. Core the Hungarian wax peppers and cut into small cubes; wash and dice the tomatoes. Peel the potatoes, cut them into larger wedges, and place them in cold water until ready to use.

In a thick-walled cast iron pot or cauldron, render the fat from the diced Kolozsvári bacon together with the lard. Add the finely chopped onion, sprinkle with a little salt, and sauté over low heat until golden and translucent, about 10 minutes.

Remove the pot from the heat, add the minced garlic, diced pepper, and tomato, then sprinkle with the sweet paprika. Stir thoroughly, pour in about 100 ml of water to prevent the paprika from turning bitter, return to the heat, and cook for a few minutes until it forms a thick, rich stew base.