Shish kebab in a cauldron on a campfire

Step-by-step cooking

1. Step 1:

   

   Products that we will need to cook shish kebab in a cauldron. It is best to use the neck part of pork, then the finished dish will turn out very soft and juicy. So, peel and wash the onion. Rinse the parsley and a piece of meat under running water. Dry the meat with paper towels. Cut the fat into plates 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 a dry kebab). Chop the parsley finely.

3. Step 3:

   

   Season the meat with salt and pepper. At this stage, you can use your favorite spices, they will not be superfluous. The recipe used only salt and pepper.

4. Step 4:

   

   Mix chopped onion and parsley in a separate container.

5. Step 5:

   

   Put the sliced lard evenly on the bottom of a cold cauldron.

6. Step 6:

   

   Spread the pickled pork pieces on top.

7. Step 7:

   

   Put the onion and parsley in the next layer.

9. Step 8:

   

   Then meat again.

10. Step 9:

    

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

11. Step 10:

    

    Light a fire, put a cauldron with a closed lid on a strong fire. After a while, the fat will start to boil, which indicates that the cooking process is in full swing.

12. Step 11:

    

    After about 10 minutes, open the lid of the cauldron and use a slotted spoon to move the meat and onion slightly to the side. See if the fat has melted. If not, then cover the lid again for a while, if the fat has already almost all melted, then the contents of the cauldron need to be mixed.

13. Step 12:

    

    Cook the meat under a closed lid for about 30 more minutes. Periodically it is necessary to open the lid and mix the meat with onions. At the end of cooking, open the lid and let the excess liquid evaporate.

14. Step 13:

    

    Sprinkle the finished shish kebab with finely chopped red onion or shallots. Sprinkle with chopped parsley.