Roasted Pork on Spit with Malt Extract
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pork neck, with a little fat
- 3 tablespoons malt extract, alternatively honey or beet syrup
- 125 ml boiling water
For the marinade:
- 1 ½ tablespoon soy sauce, light
- 1 tablespoon soy sauce, dark, or mushroom soy sauce
- 1 tablespoon schnapps, rice schnapps, rice wine or dry sherry
- 2 tablespoon oil, soybean oil or other vegetable oil
- 0.25 teaspoon ¼ salt
- 1 tablespoon sugar
- 1 teaspoon oil, sesame oil, dark
Print Recipe
Pin Recipe Instructions
- Cut the meat into strips and place in a bowl together with the previously mixed seasoning. Mix everything well and marinate for 2-3 hours. Stir several times.
- Put the meat on a grill skewer and grill in front of the glowing coals.
- Mix the malt extract with boiling water until the malt extract has completely dissolved. Remove the meat from the grill and brush the syrup thickly on both sides on a kitchen board. Hang on the grill again and grill for another 5 minutes. Brush with syrup again and fry again briefly. Remove from the grill and cover with syrup one last time. Possibly cut into pieces and serve on a serving platter.
- The meat can be served warm and cold.
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