Shashlik in a Roman pot

Ingredients for 4 servings:

• 1 kg pork, preferably from the topside
• 250 g smoked bacon
• 1 red bell pepper(s)
• 1 cup of cream (alternatively milk)
• 1 jar sauce (shashlik sauce)
• 3 onions
• 1 bell pepper(s), green
• 1 bell pepper(s), yellow

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 25 minutes

Cut the pork into bite-sized pieces. Trim and dice the bacon, bell peppers, and onions. Place everything in a bowl and pour the jar of shish kebab sauce over it. Fill the empty jar with milk or cream, shake well, and pour it over the meat. Mix everything together and let it marinate in the refrigerator for about 12 hours. On the day of preparation, rinse the Roman pot with cold water and then add the meat mixture. No additional seasoning is needed (unless you like it spicy, in which case you can add a little cayenne pepper). Place the Roman pot in a cold oven at 180°C with the lid closed for about 2 hours. Check after about 1 hour to see if you need to add more milk. Serve with rice or French fries and a salad.