The Best Skewered Meat Pot Like Grandma Used to Make
There’s something undeniably comforting about a pot of simmering meat and vegetables, especially when that recipe traces back to Grandma’s kitchen. Growing up, one of my favorite meals was her schaschlik pot, perfectly simmered meats embraced by rich spices and veggies. The aroma wafting through the house made every cold evening feel cozy. Honestly, there’s nothing like the feeling of finding comfort food in a bowl while curled up in your favorite blanket.
I remember the first time I tried to replicate her recipe. I had just moved into my first apartment—complete chaos ensued. My kitchen was a mess of flour, spilled spices, and forgotten ingredients. After one too many failed first tries (oops!), I was about ready to throw in the apron. But that late-night effort, messy as it was, somehow brought me back to those childhood nights where every spoonful felt like a warm hug. So, cue the nostalgic music because today I’m sharing a version of that beloved recipe, my take on Grandma’s Skewered Meat Pot.
There’s something so homely about pairing perfectly marbled pork, all those vibrant bell peppers, and fragrant spices into one pot, creating a symphony of flavors. It’s cozy, satisfying, and dare I say, easy? Plus, it’s a flexible dish that will impress anyone. This recipe is not only a feast for your belly but a heavy dose of emotional comfort when life gets a bit too hectic.
Why You’ll Love This Recipe
- Quick and Easy: This recipe is a breeze to throw together! With just a little prep time, you can whip up a delightful, hearty dish.
- Healthy Comfort Food: Packed with protein from the pork and lots of veggies, you won’t feel guilty about going back for seconds. It’s really the best of both worlds.
- Picky-Eater Approved: Trust me, even your pickiest eaters will be asking for this again! The mix of flavors and textures is sure to win everyone over.
- Leftover Wins: This dish is even better the next day. You can easily reheat and enjoy it for easy weeknight dinners without any fuss.
- Versatile: Want to make it spicy? Go for it! Prefer adding your seasonal veggies? You do you! This recipe is all about creating something that pleases your palate.
- Feels Like a Hug in a Bowl: There’s just something about hearty comfort food that warms you from the inside out.
What Makes This Recipe Special?
There’s a whole lot more to this dish than meets the eye. The blend of spices turns ordinary ingredients into something spectacular. Just imagine the sweetness of caramelized onions mingling with vibrant veggies, the warmth of curry, and the gentle kick from paprika—gosh, it transports you to grandma’s kitchen. Each bite feels like indulging in a fond memory while enjoying a completely new experience. And of course, this pot allows you to experiment—add your touch, and make it your own.
Ingredients
This is where the magic begins! Below are my go-to ingredients for the Skewered Meat Pot—exciting flavors and textures that make my heart sing!
- 1 kg pork neck (Schweinenacken): A beautifully marbled cut that promises tenderness and juiciness. Tip: Look for pieces that have a good balance of fat for flavor!
- 3 bell peppers (red, yellow, and green): These add sweetness, crunch, and stunning colors. Plus, they pack in extra nutrients. You can swap them out for other seasonal veggies—carrots or zucchini work great too!
- 3 onions: These will caramelize beautifully and create a rich, aromatic base for the dish. Honestly, don’t skimp on these; they’re essential for flavor.
- 2 cloves of garlic: Because garlic elevates everything! It adds depth, a robust flavor, and just the right amount of warmth to the dish.
- 2 tablespoons of olive oil: For sautéing and adding a nice richness. Don’t be stingy here; using a quality oil makes a difference.
- 200 g diced halal turkey bacon or beef bacon: This substitutes well for traditional bacon. It adds smokiness and another layer of depth to the dish.
- 1 tablespoon tomato paste: This gives intensity and a beautiful color to the sauce.
- 2 tablespoons curry powder: For warmth and a bit of spice. Use what you love, but I recommend a mix of sweet and hot for the best flavor!
- 2 tablespoons paprika (sweet and hot blend): Don’t cut corners—this adds a delicious richness and a vibrant hue to your dish.
- 2 cans diced tomatoes (400 g each): The base of our sauce; they bring in that nice acidity to balance flavors.
- 400 ml beef broth: This will deepen the flavor; homemade or low-sodium store-bought work perfectly.
- 1 teaspoon Worcestershire sauce: For umami—a little splash does wonders!
- 1 tablespoon honey: A sweet counterbalance to the acidity of the tomatoes. Trust me, it makes a difference.
- 1 tablespoon apple cider vinegar: A bit of acidity ties the dish together beautifully.
- Salt and pepper: As always, season to taste!
How to Make It Step-by-Step
Alright, folks, let’s dive into the nitty-gritty of our flavorful adventures! Grab your apron, roll up those sleeves, and follow me on this juicy journey.
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Cutting the Pork: Start by chopping the pork neck into evenly sized cubes—aim for about 1.5-inch chunks. Pro tip: The marbling is key! Look for a good balance of meat and fat. You want those little pockets of flavor, so don’t be sparse!
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Seasoning the Meat: Time to season! Sprinkle some salt and pepper generously over the meat cubes. I like to get in there with my hands, massaging it all in. This step boosts the flavor right from the start.
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Sizzling Bacon: In a large pot, heat the olive oil over medium heat and toss in those diced turkey or beef bacon pieces. Fry them until they’re nice and crispy. There’s something undeniably satisfying about hearing that sizzle, am I right? Make sure you remove them once crispy, leaving the leftover flavorful grease behind.
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Brown the Pork: Use that bacon fat (yes, please!) and raise the heat. Add the seasoned pork cubes in batches, making sure not to overcrowd. Carefully sear the meat until it’s beautifully golden brown on all sides. This creates a nice crust, locking the juices in. Just be careful, because that hot oil can pop like a mean gremlin.
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Add the Aromatics: Lower the heat again, then add in your sliced onions and minced garlic, stirring them into the pot. It’s amazing how a simple onion and garlic mix can perfume your kitchen—everything is transforming into pure magic. Sauté until the onions are nice and soft, becoming golden and translucent.
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Vegetable Party: Toss in those colorful diced bell peppers. Stir them for a few minutes until they begin to soften and release their juices. You can almost hear them singing!
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Spice It Up: Here’s where it gets fragrant. Stir in the tomato paste, curry powder, and paprika blend until everything is well coated. Let those flavors bloom! The aroma that fills your kitchen is beyond heavenly.
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In with the Tomatoes: Pour in the two cans of diced tomatoes and the beef broth. It’ll create a magical sauce that binds everything together. Don’t forget the Worcestershire sauce, honey, and apple cider vinegar. Give it all a good stir. Taste it—at this point, I always find myself getting lost in the flavors. You might catch me doing a little happy dance, honestly.
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Simmer Time: Bring the pot to a gentle simmer. Cover it and let it cook for about 45 minutes to an hour. Keep an eye on it, giving it a stir every now and then. As the mixture simmers, the flavors meld together beautifully. The house will smell divine, your stomach will start growling, and you might just forget about the rest of your evening plans.
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Final Adjustments: Before serving, taste again. Adjust with salt and pepper if needed. The result should be rich, hearty, and oh-so-satisfying—trust me, it’s worth the wait!
Tips for Best Results
- Using a mix of sweet and spicy paprika can elevate your dish to the next level.
- If you love heat, throw in a pinch of cayenne pepper or some chili flakes!
- For a more robust flavor, let everything sit overnight in the fridge; reheating can enhance the taste even further.
- Feel free to experiment by adding other veggies like zucchini or mushrooms. They’ll add different textures and flavors.
Ingredient Substitutions & Variations
Want to switch things up? Here are some ideas!
- Protein Swap: You could use chicken or beef if pork isn’t your jam. Cook times may vary so keep an eye out!
- Vegan Version: If you’re looking for a plant-based option, use chunks of firm tofu or tempeh marinated in your favorite spices and sautéed until crisp.
- Herb Kick: Fresh herbs like parsley or cilantro can be sprinkled on top for added brightness.
- Seasonal Veggies: As the seasons change, feel free to toss in whatever vegetables are in season—root veggies work wonders in this dish, especially in the colder months!
Directions
- Pair the Skewered Meat Pot with crusty bread for dipping, fluffy rice, or perhaps some warm tortillas for filling. A lovely green salad on the side rounds out the meal beautifully.
- Honestly? This dish and a nice rom-com are the perfect combo for a cozy night in!
How to Store and Reheat Leftovers
Oh yes, let’s talk about leftovers! This dish can be stored in an airtight container in the fridge for up to four days—it just gets better as the flavors deepen. For reheating, pop it in the microwave or on the stovetop until heated through. Just remember: it might not last long! In my household, it disappears faster than I can say, “What’s for dinner?”
Make-Ahead and Freezer Tips
Want to meal prep? This pot is a champ for freezing! Portion out into freezer-safe containers and freeze for up to three months. Just thaw overnight in the fridge before reheating. Voila! You’ve got a gourmet dinner ready to go when you need it.
Common Mistakes to Avoid
- Overcrowding the Pot: Searing the meat in batches ensures that it browns nicely instead of steaming.
- Skipping the Seasoning: Don’t be afraid to taste as you go! Adjusting flavor adds depth.
- Neglecting Rest Time: This dish tastes better after resting. Allow it to sit for about 10 minutes before serving so the flavors can develop!
Frequently Asked Questions (FAQ)
Can I make this in a slow cooker?
Absolutely! Just follow the searing steps first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
How can I make this spicier?
Add fresh chili peppers, hot paprika, or cayenne during the cooking process.
Can I cook this on the stovetop?
Yes! Just allow it to simmer over medium-low heat, stirring regularly until the flavors meld.
Cooking Tools You’ll Need
- Sharp kitchen knife
- Cutting board
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring spoons and cups
Final Thoughts
As I sit here reflecting on this cherished recipe, I can’t help but feel incredibly grateful. Cooking takes us back to moments of warmth, love, and family, all wrapped up in delicious bites. This Skewered Meat Pot isn’t just a dish; it’s a reminder of the joy that simple, hearty meals can bring.
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! Let’s continue the legacy of comfort food, one pot at a time. Happy cooking!
Skewered Meat Pot
Ingredients
Meat and Bacon
- 1 kg pork neck (Schweinenacken) Look for pieces that have a good balance of fat for flavor.
- 200 g diced halal turkey bacon or beef bacon Adds smokiness and depth to the dish.
Vegetables
- 3 bell peppers (red, yellow, and green) Can be swapped for seasonal veggies—carrots or zucchini work well.
- 3 onions Essential for flavor; they will caramelize beautifully.
- 2 cloves garlic Enhances flavor with warmth.
Liquids and Condiments
- 2 tablespoons olive oil Use a quality oil for better taste.
- 1 tablespoon tomato paste Intensifies the flavor of the sauce.
- 400 ml beef broth Homemade or low-sodium store-bought works well.
- 2 cans diced tomatoes (400 g each) Provides acidity to balance the flavors.
- 1 teaspoon Worcestershire sauce Adds umami flavor.
- 1 tablespoon honey Sweetens and balances acidity.
- 1 tablespoon apple cider vinegar Adds complexity to the dish.
Spices
- 2 tablespoons curry powder A mix of sweet and hot is recommended.
- 2 tablespoons paprika (sweet and hot blend) Adds richness and color.
Seasoning
- Salt and pepper Season to taste.
Instructions
Preparation
- Chop the pork neck into evenly sized cubes, aim for about 1.5-inch chunks.
- Season the meat with salt and pepper, massaging it in for enhanced flavor.
Cooking the Bacon and Pork
- In a large pot, heat olive oil over medium heat, and cook the diced turkey or beef bacon until crispy. Remove and set aside.
- Using the bacon fat, add seasoned pork cubes in batches to sear until golden brown on all sides.
Building the Flavor
- Lower the heat, add sliced onions and minced garlic, and sauté until golden and translucent.
- Stir in the diced bell peppers and cook until they soften.
- Add tomato paste, curry powder, and paprika; mix until everything is well coated.
- Pour in diced tomatoes, beef broth, Worcestershire sauce, honey, and apple cider vinegar. Stir well and taste for seasoning.
Simmering
- Bring to a gentle simmer, cover, and cook for 45 minutes to an hour, stirring occasionally.
Final Touches
- Taste and adjust seasoning with salt and pepper before serving.
