How to learn how to cook a delicious barbecue in a cauldron at the stake 🍢

Kitchen appliances and utensils: portable cooker stove, cauldron, cutting board, knife, bowl, flat dish, slotted spoon with a long handle.

Ingredients

Product	amount
pork neck	3,5 kg
onion	1 kg
fat	500 g
parsley	1 bunch
salt	1-1.5 Art. l
ground black pepper	1-1.5 Art. l
Red onion	2 pcs.
ketchup	1 pack

Step cooking

1. Cut the pork neck in the amount of 3.5 kg on a cutting board in large pieces (as for men). We put the meat in a separate container, remove so far to the side.
   
2. Onions in the amount of one kilogram, it is possible a little more, we clear of a husk, washing under running water. Then we cut it into half rings, set it aside.
   
3. One large bunch of green parsley under the tap, chop finely on a cutting board and mix with chopped onions.
   
4. In a container with chopped pieces of meat we send one and a half tablespoons of salt and the same amount of black pepper. Mix foods and spices thoroughly so that the meat is saturated with spices as much as possible. Here you can add other spices, those that you prefer. When salt and black pepper are evenly distributed in the meat, leave the ingredients to marinate for 1-2 hours.
   
5. We kindle the fire in the stove, put a cauldron with a capacity of 16 liters.
   
6. Fat in the amount of 500 grams is cut into wide plates. We spread the plates of fat all over the bottom of the cauldron one to one. Stack fat so that the meat does not burn. Fat will give fat, and this will help to avoid burning.
   
7. Now we take the chopped pieces of meat, put them in a dense layer on the lard.
   
8. Place a layer of onion mixed with parsley on top of the meat. Then we spread the meat again, and on top a layer of onions, evenly distribute it throughout the meat.
   
9. We close the cauldron with a lid, make an average fire, and wait for a slight squalling in the cauldron. It starts to drown fat.
   
10. When the strong squash begins, open the lid of the cauldron, mix the ingredients with a slotted spoon with a long handle.
    
11. We close the lid, on medium heat we continue to keep the meat for about ten minutes. During this time, onions will give juice, meat will languish in this juice.
    
12. Open the cauldron, mix the meat with the onion again. We see that the onion liberated the juice abundantly. We determine the pieces of fat closer to the walls of the dishes so that the fat continues to be heated. We close the cauldron and leave it on medium heat for some more time.
    
13. When the total time of stewing meat is half an hour, open the cauldron and see a large amount of fat, juice from onions.
    
14. We repeat such actions again after seven to ten minutes, but after that we no longer close the cauldron with a lid, but allow the liquid to evaporate. Stir the ingredients from time to time.
    
15. When almost all the liquid has evaporated, we select pieces of fat from the cauldron with a slotted spoon - it has already fulfilled its function.
    
16. We distribute all the shish kebab slices over the cauldron, allow to cook until a characteristic golden crust is formed. For this we need 5-10 minutes.
    
17. When the kebab gets a delicious rosy crust, put it on a large flat dish, decorate with pre-chopped red onion rings and green parsley.
    
18. We cut 3-4 onions on a cutting board very finely, place it in a separate container.Add an arbitrary amount of ketchup (the one that you prefer), mix the ingredients carefully - this is a classic kebab sauce.
    

Useful Tips

• Shish kebab cooked in a cauldron turns out to be very juicy and soft due to its languishing in onion juice. It does not compare with barbecue cooked on the grill. Prepare such a product if you do not have the opportunity to go outdoors at home.
• Although the kebab is not prepared on the grill, the smell of haze is still present in it.
• Serve it with fresh vegetables, treat your friends and relatives, have fun.

Video recipe

You will see how simple it is at home to cook a delicious, juicy barbecue in a cauldron on a fire at home. You will learn what products are needed for the product, how to properly prepare them for use.