Shashlik without skewers, braised in a pot

Ingredients for 4 servings:

• 600 g pork
• 200 g pork belly
• 3 bell peppers, colored
• 3 onions, white
• 2 tbsp vegetable oil
• 2 tbsp tomato paste
• 400 ml tomatoes, pureed
• 200 ml vegetable stock
• 2 tbsp paprika powder
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 40 minutes

Cut the pork into large cubes. Cut the pork belly into pieces. Deseed the bell peppers and chop them into large pieces. Peel the onions and also chop them into large pieces. Sauté the bell peppers and onion in a large pot with a tablespoon of oil for a few minutes, remove from the pot and set aside for now. Now sear the meat cubes and pork belly in the pot with a tablespoon of oil on all sides. Add the tomato paste and paprika powder and brown briefly. Deglaze with the vegetable stock and passata and bring to a boil. Braise the meat for about 40 minutes over medium heat. After this time, add the bell peppers and onions to the meat and braise everything together for another 40 minutes. Finally, season with pepper and salt and serve immediately while hot. This goes very well with pasta, but also with rice or simply fresh baguette.