Shish kebab in a cauldron on a fire

Step-by-step preparation

Cooking time: 1 hr

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.

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 child's fist. If you make the pieces very small, you can end up with dry kebab. Finely chop the parsley.

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.

4. STEP 4

   

   Mix chopped onion and parsley in a separate container.

5. STEP 5

   

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

6. STEP 6

   

   Spread some of the marinated pork pieces on top.

7. STEP 7

   

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

8. STEP 8

   

   Then add the meat again.

9. STEP 9

   

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

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.

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.

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.

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.

Comments on the recipe

Gala

26.11.2023

4.7

Thanks a lot! The meat turned out very soft, juicy and tasty! In our opinion, next time we will make less lard. We will use the recipe!

Lesya

26.11.2023

4.5

Thanks for the recipe, I liked it. You can cook pork with vegetables in a cauldron over a fire.

Moderator Ksenia

26.11.2023

5

Vacationing at the dacha gives you the opportunity to cook something that you can’t do in an apartment. For example, shish kebab in a cauldron on a fire. On a cool day it is very pleasant to stand near the fire, feeling the aroma of meat and spices. The kebab turned out juicy and moderately spicy. The meat was saturated with spices, the taste of onions and lard. And the pieces of lard themselves turned out very appetizing. And in combination with family gatherings in the gazebo, such kebab cooked in a cauldron is simply amazing. Thank you very much for the great recipe!

Gala

26.11.2023

4.7

. Good afternoon We got a cauldron with a roasting pan) this weekend we want to update it according to your recipe). Question - homemade pork, I don’t know which part (in my opinion, it’s a symbiosis of several parts), is it worth marinating the meat first? At least just with onions and spices, what’s in the recipe?