Shashlik in Roman Pot
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 12 hrs 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pork, preferably from the topside
- 250 g bacon, smoked
- 1 red pepper (s)
- 1 cup cream (alternatively milk)
- 1 glass sauce (shashlik sauce)
- 3 onion (s)
- 1 bell pepper (s), green
- 1 bell pepper (s), yellow
Print Recipe
Pin Recipe Instructions
- Cut the pork into bite-sized pieces. Clean and dice the bacon, peppers and onions. Put everything in a bowl and pour the glass of shashlik sauce over it. Then fill the empty glass with milk or cream, shake well and also pour over the meat.
- Mix everything together and let it steep in the refrigerator for about 12 hours.
- On the day of preparation, water the Römertopf with cold water and then pour in the meat mixture. It doesn`t need any additional spices (unless you love it spicy, then you can add a little cayenne pepper).
- Put the Römertopf in the cold oven for about 2 hours at 180 degrees with the lid closed. Check once after approx. 1 hour to see whether there is still some milk that needs to be added as a liquid.
- This goes well with rice or French fries and a salad.
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