Spit-roasted pork with malt extract

Ingredients for 4 servings:

• 500 g pork neck, with some fat
• 3 tbsp malt extract, alternatively honey or beet syrup
• 125 ml boiling water
• 1 ½ tbsp soy sauce, light
• 1 tbsp soy sauce, dark, or mushroom soy sauce
• 1 tbsp schnapps, rice schnapps, rice wine or dry sherry
• 2 tbsp oil, soybean oil or other vegetable oil
• ¼ tsp salt
• 1 tbsp sugar
• 1 tsp oil, sesame oil, dark

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

a Chinese barbecue dish

Cut the meat into strips and place in a bowl with the previously mixed seasoning mix. Mix everything thoroughly and marinate for 2-3 hours, stirring frequently. Place the meat on a skewer and grill over the glowing coals. Mix the malt extract with boiling water until the malt extract has completely dissolved. Remove the meat from the grill and place it on a chopping board. Brush both sides thickly with the syrup. Return it to the grill and grill for another 5 minutes. Brush with syrup again and cook briefly again. Remove from the grill and coat with syrup one last time. If desired, cut into pieces and arrange on a serving platter. The meat can be served hot or cold.