Ultimate Pork Knuckle Stew in Cauldron on Crackling Fire

This is a delicious Hungarian feast: pork knuckles, cooked as a stew in a cauldron, with lots of onions, bacon and lard, spices on the fire with a little rosé wine. Go to a good butcher, ask for uncured meat, so that you basically get pork and not ham.

Ingredients:
- 2 whole pork knuckles (with bones)
- 200 g fatty smoked bacon
- 500 g brown onions
- 2 medium tomatoes
- 2 yellow wax peppers
- 4-5 cloves of garlic
- 3 tbsp of pork lard
- 3 tbsp of sweet paprika powder
- a cup of rosé wine
- ground caraway/ground black pepper/salt to taste

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