Authentic Schwenkbraten German Bbq Pork Steaks Food

AUTHENTIC SCHWENKBRATEN (GERMAN BBQ PORK STEAKS)

Steps:

• Peel and slice the onions finely.
• Peel the garlic cloves and crush them.
• Crush the Juniper berries with a pestle or mortar or use another heavy item.
• Assemble the remaining ingredients( mustard, thyme, oregano, paprika powder, cayenne pepper, salt and pepper) for the marinade and place them in a large shallow bowl. With a spoon stir the ingredients to achieve a smooth mass.
• Add the pork steaks to the bowl and rub the marinade in. Store the marinated pork chops in an airtight container in the fridge. ( I like to keep them in a zip lock bag, to ensure the pork steaks are fully covered in the marinade.)
• Leave to marinate for at least 24-48 hours. Remove the meat from the fridge at least 1 hour before grilling.
• Oil your grill plate before making the fire.
• With the back of a spoon remove the onions from the pork steaks. You can fry them in a pan on the stove or place them in some foil to cook over the bbq.
• Grill each steak for about 10-15 minutes (exact cooking time depends on the thickness of the steak and the heat of the grill)
• Serve with a side salad and white crusty bread. If you like you can place the cooked onions on top of the steaks.

MARINIERTER SCHWENKBRATEN (MARINATED PORK STEAKS)

Steps:

• 1. In a large bowl, mix the oil with the garlic, mustard and the rest of the spices. Add the steaks and the onions and turn to coat.
• 2. Layer all the meat and the onions in the bowl, cover with plastic wrap or foil and refrigerate for 8 - 24 hours, mixing a few times to redistribute the oil.
• 3. Remove meat from the refrigerator about 1/2 hour before grilling, to take the chill off. Place pork (without onions) in a single layer over direct heat, salt a little and grill for 8-10 minutes on each side.
• 4. Serve with potato salad, dandelion salad, beer, and grilled vegetables.

GERMAN SCHWENKBRATEN

Steps:

• Place the onion wedges in a bowl. Use a large spoon to gently press the onions until they release some of their juices. Combine the oil, garlic, juniper berries, mustard, thyme, oregano, paprika, curry powder, cayenne pepper, and black pepper with the onions and mix to combine.
• Arrange the steaks in a large baking pan. Pour the marinade evenly over top of the pork. Cover and refrigerate for at least 24 hours.
• Remove pork from marinade and allow to come to room temperature as you preheat the grill. Wrap the onions separately with foil to create a pouch. Discard marinade.
• Preheat grill for medium heat.
• Grill the pork steaks and onions until the pork is no longer pink in the center, about 10 minutes per side.

AUTHENTIC SCHWEINEBRATEN GERMAN PORK ROAST BAVARIAN STYLE

Steps:

• wash and pat dry roast.
• mix all dry ingredients together and rub onto roast.
• spread a liberal amount of mustard onto roast.
• heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks.
• push vegetables aside and brown roast from all sides in the very very hot roasting pan.
• ad onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy an good color).
• ad broth and transfer everything to the oven.
• roast covered for 1 1/2 hours at 350°F.
• uncover, stir onions and veggies.
• turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.
• once roasting time has finished transfer meat to a plate to rest.
• take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary). All the brown stains on the walls of your pan will ad flavor and color to your sauce!
• strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones). Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat.
• Slice roast into 1/2 thick slices and pour gravy liberally over everthing.
• Best served with potato dumplings and sauerkraut.