Summary

Ingredients

• 10 slices pork (comb, boneless)
• 5 onion (s)
• 0.2 liters beer (Pils or Altbier)
• 400 ml mustard
• 2 teaspoons salt
• 2 teaspoons pepper
• 2 cloves garlic)
• some butter

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Instructions

1. Mix the mustard with salt, pepper and beer. The marinade should be quite salty and hot, but not too runny. The meat is not specially seasoned. Therefore, season the marinade to taste beforehand. Now peel the onions and garlic cloves and cut into thin slices.
2. Pour some marinade into a bowl and spread it at the bottom of the bowl. Then put a couple of onion and garlic slices and slices of pork neck (the so-called Brätel or Brätl) on top. When the bottom of the bowl is covered with the meat, put the marinade, onions and garlic on top again. Then layer meat again. Alternately fill the bowl with marinade, onions, garlic and roasting meat until everything is used up - a layer should be completed with marinade, onions and garlic. Then close the bowl with a foil or a lid and place in the refrigerator for at least 24 - better 48 hours and marinate.
3. Then fry the roast meat on a hot charcoal grill (grill). But first remove the onion slices and the garlic - but don`t rinse the roast meat!
4. Fry the onion slices with the garlic in a pan with a little butter until brown and pour over the fried roasting meat.
5. Fresh bread rolls, homemade potato salad or slices of rye bread or white bread toasted on the grill are ideal side dishes.