Ground pork, sieved tomatoes, red pepper, pickled cucumbers, and garlic create a bold mixture full of rich and spicy flavors. The chili gives it a pleasantly hot kick, but you can easily adjust the amount to your taste.
This recipe is delightfully simple to prepare in just one pan and delivers a juicy result. Let the mixture simmer slowly so the meat becomes tender and all the flavors meld together. You can serve it on toast, with fresh bread or potatoes, or use it as a filling for sandwiches.
What You’ll Need
- 400 g ground pork,
- 2 onions,
- lard for frying the onions,
- 1 teaspoon salt,
- 1 teaspoon caraway seeds,
- 1 teaspoon thyme,
- 400 ml sieved tomatoes,
- 1 tablespoon soy sauce,
- 1 tablespoon Worcestershire sauce,
- 1 tablespoon ground chili or to taste,
- red pepper, diced,
- 2 pickled cucumbers, diced,
- 4 cloves garlic, chopped.
The original recipe does not specify the exact amount of lard or the size of the red pepper, so adjust these to the amount of mixture and your own taste.
Step-by-Step Preparation:
1. Preparing the vegetables: Peel and chop the onions. Dice the red pepper and pickled cucumbers, peel and chop the garlic so all the ingredients are ready to be added step by step.
2. Sautéing the onions: Heat the lard in a pan, add the chopped onions, and fry them, stirring occasionally, until golden. The golden onions form a flavorful base for the entire meat mixture.
3. Browning the meat: Add 400 g of ground pork to the sautéed onions. Break the meat into smaller pieces with a wooden spoon as it cooks, and fry until browned on all sides.
4. Seasoning the mixture: Add salt, caraway seeds, thyme, sieved tomatoes, soy sauce, Worcestershire sauce, and ground chili to the pan. Adjust the amount of chili to your taste and how spicy you want the mixture to be.
5. Slow simmering: Mix everything thoroughly and let the mixture simmer gently over low heat for about 60 minutes. The slow simmering will tenderize the meat and allow the flavors of the tomatoes, spices, and sauces to blend perfectly.
6. Adding vegetables and garlic: After 60 minutes, add the diced red pepper, pickled cucumbers, and chopped garlic. Stir the mixture again and simmer for another 10 minutes so all the ingredients heat through and combine.
7. Serving: Serve the finished devil’s meat mixture on its own or as a side to other dishes. It tastes great on toast, with regular bread or potatoes, and also works well as a juicy filling for sandwiches.
How to Adjust the Spiciness
The original recipe calls for one tablespoon of ground chili, but you can adjust the amount to your own taste. If you’re unsure about the desired level of heat, add the chili gradually and taste the mixture as you cook.
Other strong ingredients, especially garlic, Worcestershire sauce, soy sauce, and pickled cucumbers, ensure a full flavor even if you use less chili.
What to Serve with Devil’s Meat Mixture
The mixture is best served on crispy toast, which complements its juicy texture perfectly. You can also easily serve it with fresh bread or potatoes.
It’s also practical as a sandwich filling. In that case, let the mixture cool slightly before filling so it’s easier to handle and the bread doesn’t get soggy too quickly.
Final Tip
The pepper, cucumbers, and garlic are added only after the meat has simmered for an hour. Another 10 minutes is enough to heat them through and blend with the sauce, without losing their character in the long-simmered mixture.
