Cologne pork neck steaks

Ingredients for 6 servings:

• 1 ½ kg pork neck in one piece
• 1 bottle of Kölsch
• 1 bottle of malt beer
• 2 thick onions, halved and cut into wedges
• 6 tsp mustard (Düsseldorfer), but any other mustard will do
• salt and pepper
• Garlic, fresh, optional

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 18 minutes; Total time approx. 1 day 38 minutes

marinated with Kölsch … as a “girls’ version” with malt beer

Rinse the neck roast and pat dry, trim off large pieces of fat, and remove any remaining bones. Cut the roast into six thick (approx. 3 cm) steaks. Prepare two freezer bags (preferably zippered ones) and place three steaks in each with half of the onion wedges. Each steak should be surrounded by onions on both sides. Pour in both beers, squeeze out some of the air from the bags, and seal. Marinate overnight is best, but 2 hours is sufficient. Dice any leftover neck meat and freeze as a kebab base. After marinating, remove the steaks and pat dry. Discard the onions and pour away the beer. Rub each steak with a teaspoon of mustard and season with salt and pepper. Let stand at room temperature until ready to grill so the meat is tempered. Prepare the kettle grill for direct and indirect heat and preheat to 250°C. Sear the steaks over direct heat for three minutes per side. Then cook indirectly for about another 12 minutes. Test the pressure and cook a little longer if necessary. The steaks are tender, have a gentle onion flavor, and are simply delicious! You can, of course, use just one type of beer, but we found the sweet malt beer to be particularly delicious with the pork.