Meat skewers Augustinian style

Ingredients for 8 servings:

• 700 g pork neck (pork neck ridge)
• 500 g pork belly (pork belly), lean
• 300 g pork liver
• 300 g pork kidney(s)
• 2 large bell peppers, yellow
• 5 large onions
• 5 large onions
• salt and pepper
• oil
• 30 g tomato paste
• 20 g honey
• 60 ml vinegar
• 90 g curry powder, mild
• 20 g sweet paprika powder
• 1 pinch of cayenne pepper
• 1 liter meat broth
• Soy sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

with liver and kidneys

Cut the meat into large cubes, and slice the giblets, belly, and bell peppers. Peel and cut the onion into eighths. Thread the ingredients onto skewers in the following order: onion, meat, belly, kidney, and liver. Repeat this process until all ingredients have been used at least twice. Add a few slices of bell pepper and season with salt and pepper. For the sauce, sauté the onions in oil and brown lightly. Add tomato paste and honey and fry briefly. Add the curry and paprika and fry. Add more oil if necessary. It shouldn’t turn black, otherwise it will be bitter. Deglaze with vinegar and pour in the broth. Place the skewers in a roasting pan and pour the sauce and onions over the skewers. You can also brown the skewers beforehand if desired. Braise in the oven at 180°C for approximately 1-1.5 hours. Once the meat is tender, remove the skewers and season to taste with cayenne pepper and soy sauce. Serve with rice or a fresh roll. Approximately 350 kcal per serving.