Instructions
Follow the steps and taste along the way.
Parboil the potatoes
Peel the potatoes and cut them into cubes about 2 cm across. Put them in a pot with 1.5 l of boiling water and cook for 6 minutes. Drain and let them drain thoroughly.
Prepare the meat and vegetables
Cut the pork shoulder into 2 cm cubes. Slice the sausage into rounds, cut the onion into wedges, and cut the tomatoes into large pieces. Finely chop the garlic.
Season and mix
Put all the meat, potatoes, and vegetables in a bowl. Add the oil, sweet paprika, marjoram, caraway, garlic, salt, black pepper, and wine vinegar. Mix thoroughly so the ingredients are evenly coated with the seasonings.
Cook in the air fryer
Spread the mixture in a shallow, heatproof dish about 20 cm in diameter; the ingredients should form one loose layer. Cook in an air fryer preheated to 195 °C for 18 to 22 minutes. Stir after 10 minutes. Before proceeding, check that the thickest piece of pork has reached at least 70 °C in the center.
Melt the cheese and serve
Grate the Edam and sprinkle it evenly over the cooked mixture. Return it to the air fryer for 2 to 3 minutes at 195 °C, until the cheese has melted and starts to turn golden at the edges. Let the dish stand for 2 minutes before serving so the juices can settle.
