Shashlik
Makes 4 servings:
- 1 teaspoon of cumin
- 1 teaspoon of black peppercorns
- 1 chili pepper (dried)
- 3 crushed bay leaves
- 1 teaspoon of sweet paprika
- 1 teaspoon of salt
- 800 g of pork neck
- 4 onions
- 1 red pepper
- 2 teaspoons of olive oil
- 1 teaspoon of medium hot curry
- 300 ml of tomato ketchup
- 150 ml apple juice (naturally cloudy)
- salt
- teaspoon Oil
Preparation
1. For the spice mixture, roast 1 tablespoon of caraway seeds, 1 tablespoon of black peppercorns, 1 dried chilli pepper and 3 crumbled bay leaves in a pan without fat. Allow to cool, finely grind with 1 tablespoon of sweet paprika powder and 1 tablespoon of salt in a mortar or in a lightning chopper.
2. Dice 800 g pork neck approx. 4 cm in size. Cut 2 onions into wedges. Clean 1 red pepper, cut into large pieces. Sprinkle the meat all over with the seasoning mixture, stick with the vegetables alternately on 4 skewers, leave to stand for 15 minutes.
3. In the meantime, finely dice 2 onions. Heat 2 tablespoons of olive oil in a saucepan, sauté the onions until translucent. Sprinkle with 1 tablespoon of medium-spicy curry powder and sauté briefly. Add 300 ml tomato ketchup, deglaze with 150 ml naturally cloudy apple juice and fill up with 200 ml hot water. Season with salt. Let the sauce boil down for 5 minutes.
4. Sear the skewers in a grill pan with 2 tablespoons of oil on all sides. Put the sauce and skewers in an ovenproof dish and seal with a sheet of aluminum foil. Cook in a hot oven at 180 degrees on the middle rack for 80 minutes (convection not recommended). Remove the foil after approx. 1 hour. Baguette goes well with it.
Enjoy your meal