Pork Shashlik in a Cauldron over a Campfire

Cooking method

1. Step 1:

   

   Here are the ingredients you'll need to cook shashlik in a cauldron. Pork neck (shoulder) is the best cut — it makes the finished dish especially soft and juicy. Peel and rinse the onions. Rinse the parsley and the meat under running water, then pat the meat dry with paper towels. Cut the lard into slices about 1/4 inch (0.5 cm) thick.

2. Step 2:

   

   Cut each onion in half, then slice into thin half-rings. Cut the meat into medium chunks, about the size of a child's fist. (If you cut the pieces too small, the shashlik can turn out dry.) Finely chop the parsley.

3. Step 3:

   

   Season the meat with salt and pepper. This is also a good moment to add any favorite spices — they won't go to waste. For this recipe I used only salt and pepper.

4. Step 4:

   

   In a separate bowl, mix the chopped onion and parsley together.

5. Step 5:

   

   Lay the sliced lard evenly across the bottom of a cold cauldron.

6. Step 6:

   

   Spread the seasoned pork over the lard.

7. Step 7:

   

   Add the onion and parsley as the next layer.

8. Step 8:

   

   Then another layer of meat.

9. Step 9:

   

   Finish with a top layer of onion. Depending on the size of your cauldron, you may end up with more layers.

10. Step 10:

    

    Light the fire and set the covered cauldron over high heat. Before long, the lard will start to sizzle — a sign that cooking is well underway.

11. Step 11:

    

    After about 10 minutes, lift the lid and use a slotted spoon to nudge the meat and onion aside. Check whether the lard has rendered. If it hasn't, cover again for a bit; if most of it has melted, give the contents of the cauldron a good stir.

12. Step 12:

    

    Continue cooking with the lid on for about 30 more minutes, lifting the lid now and then to stir the meat and onion. Near the end, uncover and let any excess liquid cook off.

13. Step 13:

    

    Scatter finely chopped red onion or shallot over the finished shashlik, then sprinkle with chopped parsley.