Zubereitung

1. 1

   Peel the onions and cut them into rings.

2. 2

   Stir the medium-hot mustard with the dark beer, the rapeseed oil, caraway, marjoram and pepper into a marinade.

3. 3

   Layer the slices of pork neck with the onion rings and the marinade in a bowl, cover it and leave it overnight in the fridge to take on the flavours.

4. 4

   Take the meat out of the marinade, strip off the onions and set them aside with the remaining marinade. Leave the slices to drain and only now salt them.

5. 5

   Bring the charcoal grill to medium heat and grill the slices of pork neck on the rack for about six minutes on each side, until they are darkly browned.

6. 6

   Cook the Rostbrätel right through to a core temperature of 70 °C; when pierced, no pink juice should run out any more.

7. 7

   Braise the stripped onions with the remaining marinade in a pan over medium heat until soft, stirring occasionally.

8. 8

   Arrange the meat with the braised onions and serve hot.