Cauldron-Fired Shish Kebab: Tender and Aromatic!

An incredibly tasty version of your favorite dish! Delight! Shish kebab in a cauldron over a fire turns out incredibly tender, aromatic and very appetizing! In the circle of friends or loved ones, the cooking process will also become interesting; everyone can participate. Try it and you will like it!
cook time: 1h
Ivy Ramsay
Cauldron-Fired Shish Kebab: Tender and Aromatic!

Nutrition Facts (per serving)

275
Calories
25g
Fat
3g
Carbs
11g
Protein

Ingredients (8 portions)

Basic:

Onion 900 g
Salt 1 tbsp
Parsley to taste
Pork 2.5 kg
Salo 500 g
Allspice 1 tbsp

Recipe instructions

Step 1

Step 1
How to make pork shish kebab in a cauldron over a fire? Prepare the necessary ingredients. It is best to use the neck part of the pork, then the finished dish will be very soft and juicy. Peel and wash the onion. Rinse parsley and a piece of meat under running water. Dry the meat with paper towels. Cut the lard into slices about 0.5 cm thick.

Step 2

Step 2
Cut each onion in half and then chop into small half rings. Cut the meat into medium pieces, the size of a childʼs fist. If you make the pieces very small, you can end up with dry kebab. Finely chop the parsley.

Step 3

Step 3
Salt and pepper the meat. At this stage, you can use your favorite spices; they will not be superfluous. I only used salt and pepper.

Step 4

Step 4
Mix chopped onion and parsley in a separate container.

Step 5

Step 5
Place the chopped lard evenly on the bottom of a cold cauldron.

Step 6

Step 6
Spread some of the marinated pork pieces on top.

Step 7

Step 7
Place some of the onion and parsley in the next layer.

Step 8

Step 8
Then add the meat again.

Step 9

Step 9
And make the final layer of onion. Depending on the size of the cauldron, there may be more layers.

Step 10

Step 10
Light a fire and place a cauldron with the lid closed on high heat. After some time, the lard will begin to grit, this indicates that the cooking process is in full swing.

Step 11

Step 11
After about 10 minutes, open the lid of the cauldron and, using a slotted spoon, slightly move the meat and onions to the side. See if the lard has rendered. If not, then cover the lid again for a while, but if almost all of the lard has already been rendered, then the contents of the cauldron need to be mixed.

Step 12

Step 12
Cook the meat with the lid closed for about 30 minutes. The exact time depends on the volume of the cauldron, the size of the pieces of meat and the heat of the fire. Periodically it is worth opening the lid and stirring the meat and onions. At the end of cooking, open the lid and let the excess liquid evaporate.

Step 13

Step 13
Sprinkle the finished kebab with finely chopped red onion or shallot and chopped parsley. Serve the kebab hot with your favorite sauces and salads.

Additional rubrics

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