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
Shashlik in Roman Pot
Shashlik in Roman Pot

Instructions

  1. 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.
  2. Mix everything together and let it steep in the refrigerator for about 12 hours.
  3. 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).
  4. 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.
  5. This goes well with rice or French fries and a salad.

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