Summary

Ingredients

• 700 g pork neck (pork neck ride)
• 500 g pork belly (pork bellies), leaner
• 300 g pork liver
• 300 g pork kidney (s)
• 2 large bell peppers, yellow
• 5 large onion (s)

For the sauce:

• 5 large onion (s)
• salt and pepper
• oil
• 30 g tomato paste
• 20 g honey
• 60 ml vinegar
• 90 g curry powder, mild
• 20 g paprika powder, noble sweet
• 1 pinch cayenne pepper
• 1 liter meat broth
• soy sauce

Print Recipe Pin Recipe

Instructions

1. Cut the meat into large cubes, giblets, wammerl and paprika into slices. Peel and cut the onion into eighths. Skewer the ingredients in the following order: onion, meat, jellyfish, kidney and liver. Repeat the process until all ingredients have been used at least 2 times. Put a few slices of paprika in between and season with salt and pepper.
2. For the sauce, sauté the onions in oil and brown them lightly. Tomato paste and honey
3. add and let fry a little. Add the curry and paprika and fry. Possibly add more oil. It must not turn black, otherwise it will be bitter. Deglaze with vinegar and add the stock.
4. Place the skewers in a roaster and pour the sauce with the onions over the skewers. You can sear the skewers beforehand if you want. Braise in the oven at 180 ° C for about 1 - 1.5 hours. As soon as the meat is tender, remove the skewers and season with cayenne pepper and soy sauce to taste.
5. Serve with rice or a fresh roll.
6. Approx. 350 Kcal per serving.