in Germany

Schwenkbraten from the Naheland

updated

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Ingredients for 2 servings:

  • 500 g pork neck
  • 3 onions, cut into rings
  • oil
  • salt and pepper
  • Oregano or marjoram

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 12 hours 55 minutes

Grilled food

Rub the meat with salt and pepper, a pinch of oregano or marjoram, and oil. Add enough oil so the meat floats slightly. Add the onion rings. Let it rest for at least 12 hours. Light a beechwood fire under a swivel grill—a tripod with a round grate. Once embers have formed, place the meat on the grate and gently swing it over the fire for at least 40 minutes, lowering the grate from time to time. About 20 minutes before the end of the grilling time, place the pickled onions in an aluminum tray on the grill. The meat is done when it is very dark on the outside.

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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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