in Germany

Schwenkbraten from Saxony

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Ingredients for 4 servings:

  • 1 kg pork neck
  • 1 handful of marjoram, dried
  • 2 large onions
  • 4 cloves garlic
  • 4 tbsp rapeseed oil
  • Salt
  • pepper

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 40 minutes; Total time approx. 1 day 55 minutes

Quarter the pork neck to create 250g pieces. Season the meat generously with marjoram, salt, and pepper. Slice the onions into rings and quarter the garlic cloves. Place the meat, onions, garlic, and oil in a freezer bag and marinate for about 24 hours, turning the bag occasionally. Slowly grill the pork roast on a three-legged grill over an open fire (beech and birch wood). Remove the onion and garlic before grilling and sauté separately in an aluminum dish until translucent shortly before the meat is finished cooking. Serve with sauerkraut, black bread, and mustard.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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