German Pork Schaschlik
The German Pork Schaschlik is prepared with meat, bacon, bell peppers, and onions on a wooden skewer and cooked in a hot and spicy sauce. This recipes makes 8-10 Schaschlik.
Ingredients for German Pork Schaschlik:
- 1 kg (4.4 lb) of pork shoulder, boneless
- 5 slices of bacon Applewood smoked, thick cut
- 4 bell peppers, green
- 2 onions, each 400 g (14.1 oz)
- 1 Jalapeño pepper
- 1 can of tomato sauce, 822 g (1 lb 13 oz)
- 1 can of petite diced tomatoes, 411 g (14.5 oz) OR fresh tomatoes diced
- 1 cup of ketchup (optional)
- 2 tablespoons of tomato paste
- 1 Jalapeño pepper
- 2-3 cloves of garlic
- 3 cubes of Knorr vegetable bouillon
- 1 tablespoon of Worcestersauce
- 1 teaspoon of paprika, mild
- ½ teaspoon of Hungarian paprika, hot
- ½ teaspoon of cayenne pepper
- 4-6 tablespoons of sunflower oil
- 1 l (1.05 qt) of water
- 8-10 wooden skewers about 8 inches
Preparation of the Schaschlik Skewers:
Wash the meat, dry it with a paper kitchen towel and cut it in cubes 1-2 inches. Wash the pepper, cut it lengthwise in have and remove the seeds and cut it in pieces about 1-2 inches. Peel the onion and cut it in half, then in quarters and seperate the layers. Cut the bacon in 1 ½ inches. Stick first the meat, bacon, onion, and bell pepper on the skewer. Continue until the skewer is filled.
Stick the cut meat, bacon, onion, and bell pepper on the skewer. Continue until the skewer is full. Heat the oil in a skillet and brown the skewers on all sides. Don’t brown them all at once. Remove the skewers from the skillet and place aside.
Preparation of the Sauce:
In a food chopper dice the leftover of the bell peppers, onions, garlic, and Jalapeño pepper. Fry the diced ingredients in the skillet used for the skewers for 3-5 minutes. Add the tomato paste and honey to the skillet and stir. Fill the basis of the sauce into a larger saucepan.
Add the tomato sauce, diced tomatoes, ketchup, and Worcester sauce to the saucepan and mix all ingredients until they are combined. Fill it up with the water and add the spices. Crumble the vegetable cubes to the liquids and stir until they are dissolved. Bring the sauce to a boil, turn the heat back and let it boil uncovered for 10-15 minutes.
Add the skewers to the sauce. The skewers should be covered with the sauce. Cover the saucepan and let the Schaschlik cook on medium low for 90 minutes. Turn the skewers in the saucepan from time to time.
Remove the skewers and place them on a plate. If the sauce is still too liquid, mix 2-3 tablespoons of corn starch with 6 tablespoons of water. Add the dissolved corn starch to the sauce and thicken it to your likes.
Serve the German Pork Schaschlik with rolls, baguette or rice.