Thüringer Mutzbraten (Thuringian Pork Neck) from the Airfryer

Name: Thüringer Mutzbraten (Thuringian Pork Neck) from the Airfryer
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 4 servings
Ingredients: 1.2 kg boneless pork neck; 2 tsp salt; 1 tsp pepper; 2 tbsp dried marjoram; 1 tbsp rapeseed oil; 2 piece onions

A German classic from Thuringia: fist-sized pieces of pork neck are traditionally roasted on a spit over an open birchwood fire. They are seasoned only with salt, pepper and plenty of marjoram, so that a deeply browned crust forms outside while the neck stays juicy within. Unlike the flat neck steaks from the airfryer and the whole pork neck roast from the airfryer, Mutzbraten are thick individual pieces of about 150 g that need no other seasoning at all.

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Cook time

48 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

640 kcal

Calories

51 g

Protein

47 g

Fat

4 g

Carbs

Ingredients

For 4 servings

Estimated cost~€9.40 · ~€2.35/serving

Instructions

1
Cut the pork neck into eight fist-sized pieces of about 150 g each and pat them dry all over.
2
Mix the salt, the pepper and the dried marjoram. Brush the pieces of meat with the rapeseed oil and massage the spice mixture in firmly; marjoram is the only herb that belongs on a Mutzbraten.
3
Leave the seasoned meat covered at room temperature to take on the seasoning.
4
Preheat the airfryer to 180 °C.
5
Lay four pieces into the basket in a single layer with space between them and stack nothing; the other four pieces go into a second batch. Cook at 180 °C.
6
Turn the pieces with tongs and carry on cooking at 180 °C until the surface is deeply browned and the meat has reached 70 °C in the centre. Pork must be cooked right through and must not stay pink inside.
7
Cook the second batch in exactly the same way and keep the first portion warm meanwhile in the oven at 80 °C conventional heat.
8
Peel the onions, cut them into thin rings and serve them raw with the hot Mutzbraten.