Mutzbraten Thuringian style

Ingredients for 4 servings:

• 1 kg pork (boneless pork neck)
• 2 onions, diced
• 2 garlic cloves
• 1 liter beef broth
• marjoram
• salt and pepper
• Paprika powder
• Tomato ketchup

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Total time approx. 1 day 40 minutes

Mutzbraten grill and birch wood fire

Cut the pork loin into large cubes (approx. 8×8 cm), season generously with salt and pepper, then add the marjoram to a large bowl and roll the loin pieces in it. Stack the pieces of meat in a large bowl and place in the refrigerator. It’s easy to prepare ahead of time, as the meat tastes more flavorful after it has rested a bit. We always prepare it the day before. Then I sauté the onion, mix in the garlic, and deglaze it with the beef broth. Season it to my taste with salt, pepper, paprika, and 2-3 teaspoons of ketchup. Bring to a boil briefly, and it’s done. If you have a proper Mutzbraten grill (see my profile), you’ll have metal bowls on them. I then add the broth and let the fat from the skewers drip in. This makes a delicious sauce. Thread the pork loin onto skewers, heat up the grill with birch wood, and grill the skewers. Grilling takes about 2 hours! Serve with sauerkraut and fresh black bread.