Transdanubian pork and sweetcorn ragout with pan-fried dödölle

Peel the potatoes, cut them into small cubes, and place them in a pot. Pour over just enough water to barely cover them, and add 1 teaspoon of salt (half of the total salt amount). Cook until tender, about 15-20 minutes.

When the potatoes are completely tender, do not drain the cooking water! Keeping the pot on the heat, mash the potatoes directly in their water with a potato masher. Gradually sprinkle in the fine wheat flour while stirring and working it vigorously and continuously with a wooden spoon until you get a thick, glossy dough that is difficult to stir. Remove from the heat and allow to cool slightly.

Finely dice the Kolozsvár bacon, and cut the pork leg into bite-sized, thin strips or cubes. Finely chop the onions and garlic.