Summary

Ingredients

• 1 ½ kg pork neck
• 3 large onion (s)
• 3 red pepper (s)
• 200 g pork belly, cooked
• 1 tablespoon, heaped salt
• 0.5 tablespoon ½ pepper
• 3 tablespoon paprika powder, noble sweet
• 1 tablespoon garlic granules
• 1 tablespoon onion granules
• 3 tablespoon cane sugar
• 1 liter beef broth (5 teaspoons to )
• 3 tablespoon, heaped paprika paste
• 3 tablespoon, heaped tomato paste from the tube
• 3 tablespoon Worcestershire sauce
• Oil for frying

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Instructions

1. Soak enough wooden kebab skewers in water for about 20 minutes.
2. Cut the pork neck into 4 cm cubes and set aside. Cut the onion and bell pepper into pieces large enough to match the pieces of meat and set aside.
3. For the rub, mix salt, pepper, paprika powder, garlic granules, onion granules and cane sugar in a large bowl and add the pieces of meat. Knead everything well so that the meat is completely covered with the rub.
4. Now place the meat cubes, onion and paprika pieces alternately on the kebab skewers (which have been in the water bath for about 20 minutes) and set aside.
5. Place a stainless steel baking dish with a little oil on the grill over direct heat. Five minutes later, add the skewers and roast well on each side. Then take the skewers out of the mold.
6. Put the remaining onions, bell peppers and the chopped pork belly in the pan and fry. Now add the paprika paste and tomato paste, stir and bring to the boil briefly. Deglaze with the beef stock and put the skewers back in the pan.
7. Move the baking dish from direct to indirect heat and cover with a second stainless steel dish. Close the grill and simmer indirectly at approx. 180 degrees for 2 hours.