Summary

Ingredients

• 2 kg pork neck, or pork shoulder with bone
• 500 g onion (s)
• 4 tablespoon tomato ketchup
• salt and pepper
• Paprika powder
• Curry powder
• 1 ½ tablespoon fat, (Palminsoft)
• 0.25 teaspoon ¼ marjoram, (dried)
• 1 tablespoon sauce thickener, light, approx.
• Tabasco, some splashes

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Instructions

1. Remove the pork neck or shoulder from the bone and cut the meat into bite-sized but not too small pieces. Peel and quarter the onions.
2. Place the meat alternately with the onions on a wooden or metal skewer. Season the skewers with salt, pepper, paprika and curry powder.
3. Heat the fat in a pan, fry the skewers on both sides. Add the tomato ketchup and marjoram and about 400 ml of water. Bring to the boil briefly and cover and simmer for approx. 1 1/2 hours over a low flame. Possibly add a little more water. Take the skewers out of the sauce, thicken them with sauce thickener and season with Tabasco and the aforementioned spices. Serve the skewers in the sauce.
4. Fresh white bread tastes good with it.