Entree: Germany – Saarland – Saarländischer Schwenkbraten (Marinated pork steaks traditionally grilled over a swinging open grill)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 16 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

- 4 pork neck or shoulder steaks, approx. 6 oz (170 g) each
- 1/4 cup (60 ml) vegetable oil
- 3 tbsp (45 ml) white wine vinegar or apple cider vinegar
- 2 tbsp (30 ml) Dijon or German mustard
- 1 medium onion, about 6 oz (170 g), finely grated or minced
- 2 cloves garlic, about 6 g, minced
- 1 tbsp (15 ml) sweet paprika
- 1 tsp (5 g) smoked paprika (optional for extra smokiness)
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (28 g) butter or additional oil for basting
- 1 tbsp (15 ml) beer or water to loosen marinade if needed

Instructions

1. In a bowl combine the oil, vinegar, mustard, grated onion, minced garlic, sweet paprika, smoked paprika (if using), salt and pepper. Whisk until emulsified; add beer or a little water if the mixture is very thick.
2. Place the pork steaks in a shallow dish or resealable bag and pour the marinade over them, turning to coat thoroughly. Marinate in the refrigerator at least 2 hours and preferably overnight for best flavor.
3. Preheat a grill or cast-iron pan to medium-high heat. If using an open swing grill, heat the coals until hot and position the steaks so they receive steady heat.
4. Remove steaks from the marinade and shake off excess. Place on the grill or in the hot pan. Cook 4–6 minutes per side depending on thickness, basting occasionally with butter or reserved marinade (discard any marinade that has touched raw meat). Aim for an internal temperature of about 145°F (63°C) for pork.
5. Let steaks rest 3–5 minutes before serving to allow juices to redistribute. Serve with traditional accompaniments such as potato salad, roasted potatoes or crusty bread.