Thüringer Rostbrätel (Thuringian Marinated Grilled Pork)

Name: Thüringer Rostbrätel (Thuringian Marinated Grilled Pork)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slice pork neck (approx. 200 g each); 3 piece onions; 3 tbsp medium-hot mustard; 100 ml dark beer; 3 tbsp rapeseed oil; 1 tsp caraway seeds; 1 tsp dried marjoram; pepper to taste; 1 tsp salt

A German classic from Thuringia: the Rostbrätel belongs to every barbecue there — thick slices of pork neck steep overnight in a marinade of medium-hot mustard, dark beer and onions. On the charcoal grill the meat takes on a savoury, darkly browned crust and stays juicy inside. The softly braised onions from the marinade come with it.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

495 kcal

Calories

35 g

Protein

36 g

Fat

7 g

Carbs

Ingredients

For 4 servings

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Kitchen Tools

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Ninja Woodfire Grill

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Kochmesser

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Fleischthermometer

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Instructions

1
Peel the onions and cut them into rings.
2
Stir the medium-hot mustard with the dark beer, the rapeseed oil, caraway, marjoram and pepper into a marinade.
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
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
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
Cook the Rostbrätel right through to a core temperature of 70 °C; when pierced, no pink juice should run out any more.
7
Braise the stripped onions with the remaining marinade in a pan over medium heat until soft, stirring occasionally.
8
Arrange the meat with the braised onions and serve hot.