Hungarian shepherd's spear

Ingredients for 2 servings:

• 300 g pork neck
• 150 g bacon, streaky
• 1 bell pepper(s)
• 1 large onion(s)
• Sea salt, freshly ground
• Pepper, freshly ground
• Paprika powder, sweet
• Paprika powder, rose paprika, hot
• chili powder
• olive oil
• 3 tbsp flour
• 3 tbsp tomato paste
• 1 liter vegetable broth

Instructions

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

Hungarian swiss francais

Wash the pork neck, dry it, and cut into 2 cm thick slices. Cut the slices into 4 x 4 cm cubes. Cut the bacon into 1 cm thick slices, peel and quarter the onion. Wash the bell pepper, halve it, and remove the core. Cut the bacon, onion, and bell pepper into approximately 4 x 4 cm cubes and thread everything onto two skewers in turn, with a piece of meat at the beginning and end of each skewer. Briefly brown the skewers in a roasting pan with hot olive oil and then set aside. Mix the spices and stir into the pan juices along with 3 tablespoons of tomato paste. Then dust with flour and deglaze with vegetable stock. Add the skewers and simmer on the stovetop over low heat for about 90 minutes. The shepherd’s skewers can be served with rice, French fries, or just with bread. A rustic shepherd’s salad also goes well with them.