Saarland Pan Roast
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 kg pork, comb
- 250 ml oil
- 10 onion (s), cut into strips
- 4 cloves garlic, crushed
- 7 juniper berries, crushed
- 1 tablespoon mustard
- Thyme and oregano
- Curry powder and paprika powder
- Cayenne pepper
- salt and pepper
- Fat for the grate
Print Recipe
Pin Recipe Instructions
- Cut the pork neck into steaks weighing approx. 250 g and place in a bowl. Mix the remaining ingredients together, pour over the steaks and mix well. Allow to steep in the refrigerator covered for at least 24 hours. Before grilling, the meat must be taken out of the refrigerator in good time.
- The grate must be well greased and heated over the fire before grilling. Set the swivel grill to medium height. Wait until the fire is almost down. Drain the swivel grill a little and place the pickled steaks on top. Grill for about 10-15 minutes on each side, depending on the thickness of the steak.
- Side dishes: potato salad, tomato salad, leaf salads, raw vegetable salads, baked potatoes, baguette, etc.
- Tip: One or two bottles of good Saarland beer help immensely when grilling.
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