John Myers
Ingredients for 20 servings:
- 1 piece(s) of pork neck for 20 people or buy individually from the butcher
- 1 cup mustard
- 2 large onions
- e.g. malt beer or bock beer
- salt and pepper
Instructions
Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes
Chop the pork neck into individual pieces using a meat cleaver, or have a butcher do it for you. In my region, in Thuringia, you can buy them individually as “Brätelfleisch” (meat ribs). Salt and pepper the individual pieces of meat and brush them with mustard. “Bauzener Senf” will also work if you can’t find “Bornsenf” (Erfurt mustard). Place the meat ribs in a large bowl and marinate them in malt beer or bock beer (originally Bock beer). It must be a sweet beer, and add the peeled and sliced onions. Cover and let stand for about 24 hours. Then grill them on a wood grill until nicely browned. Serve with rolls or bread and brush with mustard again. It’s a hit for the grilling season. It can also be pan-fried. But it tastes best on an outdoor wood grill!
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