German Secret for Grilled Pork Neck: Herb and Beer Marinade
vxdaTransport yourself straight to a Bavarian beer garden with this classic German marinade! The combination of beer, aromatic herbs, and distinctive spices gives the pork neck an unparalleled, deep flavor. An ideal proposition for those who desire intense, well-seasoned taste experiences on the grill.
Ingredients
MARINADE INGREDIENTS
- 1 kg pork neck — 2 cm slices
- 300 ml dark beer
- 3 tbsp rapeseed oil
- 2 tbsp medium-hot mustard — e.g. medium-hot
- 1 pcs onion — cut into thin rings
- 2 tsp dried oregano
- 2 tsp dried thyme
- 1 tsp sweet paprika — ground
- 1 tsp cumin — whole
- 3 pcs garlic — finely chopped
- 2 pcs bay leaf
- 1 pinch black pepper — to taste
- 1 pinch salt — add just before grilling
Instructions
PRZYGOTOWANIE
- 1
In a large bowl, mix the beer, oil, mustard, oregano, thyme, paprika, caraway seeds, and garlic. Add bay leaves and a generous pinch of pepper.
- 2
Arrange the pork neck slices in a dish and layer with onion rings.
- 3
Pour the marinade over so that it completely covers the meat. Cover with foil and refrigerate for 24 hours (you can extend it to 36 hours).
- 4
Remove the meat from the marinade, lightly pat it off, and set aside for 30 minutes to reach room temperature. Salt it now.
- 5
Grill on a preheated grate for 6-8 minutes on each side (for 2 cm slices). Flip the meat only once - to achieve impressive grill marks.
- 6
Target internal temperature: 72 °C (medium). After removing from the grill, let it rest for 5 minutes.
Notes
Saarland-Style Schwenkbraten Variant: To give the marinade a flavor characteristic of Saarland-style schwenkbraten, enrich it with an additional tablespoon of ground coriander and a pinch of fresh nutmeg.