Saarlandischer Schwenkbraten 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.

GERMAN SCHWENKBRATEN (PORK STEAK BARBECUE) RECIPE

Steps:

• Gather the ingredients.
• If you cannot find pork steaks already cut, buy a whole pork shoulder roast (or similar roast), debone it , and cut the meat crosswise, 1/2 to 3/4 inches thick to make steaks.
• Mix the oil with the garlic , mustard and the rest of the spices in a large bowl.
• Add the steaks and the onions and turn to coat.
• Layer all the meat and the onions in the bowl, cover with plastic wrap or foil and refrigerate for 8 to 24 hours, mixing a few times to redistribute the oil.
• Place schnitzel (without onions) in a single layer over direct heat, salt (a little) and grill for 8 to 10 minutes per side.

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.