Grilled pork skewers

Ingredients for 4 servings:

• 2 kg pork (neck with bone)
• 5 m.-sized onion(s)
• 250 g smoked bacon, best quality
• Salt and pepper, white
• olive oil
• Paprika powder, hot

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

Remove the pork neck from the bone. Carefully remove any tendons and unwanted bloody bits. Cut the meat along the grain into slices approximately 1.5 to 2 cm thick. Now cut strips and then dice them. Make sure the meat is really clean and has little fat. Carefully peel the onions, quarter them, and place them individually on a plate. Use really good smoked bacon, preferably from a butcher, and cut them into 2 x 2 cm slices and add them to the onions. Add 1 generous teaspoon of white pepper and 1 teaspoon of salt to an empty jar and shake to mix the seasonings well. Skewers: 1 cube of meat, 1 slice of bacon, 1 slice of onion. Do this about 7 to 8 times, and then one skewer is ready. Usually prepare it less than 24 hours in advance. Sprinkle the finished skewers with the seasoning and very carefully brush with olive oil to marinate them. Then sprinkle a little hot paprika over the skewers. Season and marinate the bone as well. It’s then grilled alongside the meat. Carefully extinguish the flames while grilling, as the bacon will release fat. Grill thoroughly and let it brown quite a bit. Add any side dishes you like, including barbecue sauces.