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Thuringian pork neck cutlets

Thüringer Rostbrätel
^{with alcohol}

Timing is important: marinate at length, cook quickly

6 pieces

1 kg/2 ¼ lb pork neck without bones

2–3 onions

1 clove garlic

200 g/7 oz medium mustard

500 ml/17 fl oz (2 cups) beer, e. g. Pils or black lager

salt, freshly ground black pepper

marjoram, stems removed

caraway seeds

Preparation time: 15 minutes, excl. marinating time

Grilling (broiling) time: 5–10 minutes

Erfurt – one of the oldest cities in Germany

1 Dry the pork neck with kitchen paper towel and cut into 6 pieces of similar size.

2 Peel the onions and garlic. Press the garlic through a garlic press. Cut the onions into rings. Mix together the onion rings, garlic and mustard and stir in 200 ml/7 fl oz (¾ cup) of the beer. Season the marinade with salt, pepper, marjoram and caraway.

3 Arrange the slices of meat in a bowl and pour the marinade on top. Cover and leave in the refrigerator for 1–2 days, turning the slices once.

4 Allow the slices of meat to drain briefly and cook under a grill (broiler) preheated to medium heat for 5–10 minutes, depending on the thickness of the slices.

5 Pour on a little of the marinade and the remaining beer each time you turn the slices over (this will prevent the meat from drying out and the steam will further enhance the flavour of the meat).

Tip: Fry the meat in the pan. To do this, heat 2 tbsp of cooking oil in a large pan. Add the slices of meat in portions and fry with mushrooms for 5–10 minutes, turning once.