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
Roasted Pork on Spit with Malt Extract
Roasted Pork on Spit with Malt Extract

Instructions

  1. 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.
  2. Put the meat on a grill skewer and grill in front of the glowing coals.
  3. 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.
  4. The meat can be served warm and cold.

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