John Myers
Ingredients for 2 servings:
- 400 g pork neck
- 75 g smoked bacon
- 3 m.-sized onion(s)
- 1 red bell pepper(s)
- 250 ml broth
- 2 cl brandy
- 3 tbsp vegetable oil
- 1 tsp sweet paprika powder
- ½ tsp garlic powder
- ½ tsp steak seasoning
- Salt and pepper, black
- 200 ml shashlik sauce
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes
…when time is short.
Peel and halve the onions, trim and finely chop the bell pepper. I cut the meat into pieces about 3 x 3 cm in size, and the bacon into 4-5 mm thick slices. Pour 1-2 tablespoons of oil over the meat pieces and mix with salt, pepper, paprika and garlic powder, and the steak seasoning. In a deep pan with the remaining oil, first brown the meat all over. Add the bacon and, after a short time, the pieces of bell pepper and onions. The onions shouldn’t brown. Deglaze with the broth, add the shish kebab sauce, and the brandy. If you’re having children with you, I would omit the brandy, but it would lose some of the flavor. Let the whole thing simmer over low heat with the lid almost closed until it’s cooked to your liking. For me, it takes a good hour, but by then the meat is starting to fall apart. Serve with French fries or simply a slice of white bread.
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