Schwenkbraten Recipe

Oh my gosh, grilling up these marinated pork neck steaks is like an insta-vacation to Germany, where they seriously know how to turn basic ingredients into a mouthwatering masterpiece! Just picture yourself laying back with this Schwenkbraten, savoring every smoky, spicy bite while giving your taste buds a first-class ticket to flavor town—trust me, you’ll never look at a cookout the same again!

I adore designing the ideal Schwenkbraten, which is a traditional German marvel that I think will make your taste buds sit up and take notice. I think it might be hard to get the depth of flavor that you find in my version unless you do it the same way I do it.

(And I don’t always do it the same way, which is also kind of cool.) With marinated boneless pork neck steaks, this has the kind of savory indulgence and aromatic-herb perfection that you associate with a dish like this.

Schwenkbraten Recipe Ingredients

• Pork Neck Steaks: Rich in protein and healthy fats, adding a robust, savory flavor.
• Paprika: Provides a sweet and smoky flavor while adding antioxidants and vitamins.
• Mustard: Adds a tangy zest, low in calories, and contains beneficial minerals.
• Onion: Offers natural sweetness and depth, full of fiber and vitamins.
• Garlic Powder: Enhances savory depth, contains vitamins, and supports heart health.
• Caraway Seeds: Imparts a nutty, licorice-like flavor, aids in digestion.

Schwenkbraten Recipe Ingredient Quantities

• 4 boneless pork neck steaks (about 200g each)
• 3 tablespoons vegetable oil
• 1 tablespoon mustard (preferably Dijon or German)
• 1 tablespoon paprika
• 1 tablespoon freshly ground black pepper
• 1 tablespoon salt
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 1 teaspoon ground caraway seeds
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 large onion, sliced into rings

How to Make this Schwenkbraten Recipe

1. In a big bowl, mix together the vegetable oil, mustard, paprika, black pepper, salt, onion powder, garlic powder, caraway seeds, marjoram, thyme, and oregano to form the marinade.

2. Put the pork neck steaks in the bowl and make sure they are all coated nicely with the marinade. Work the marinade into the meat with your hands so it tastes good all the way through.

3. Arrange the onion rings above and below the steaks in the bowl, and then seal the bowl with either plastic wrap or a lid.

4. Refrigerate the pork steaks that are in the marinade for at least 2 hours—preferably overnight. This will allow the flavors to meld.

5. Ensure the grates are clean and oiled to prevent sticking, and set the grill to medium-high heat. That’s the proper way to preheat a grill.

6. Take the pork steaks and onion rings out of the marinade, letting any extra marinade drip off.

7. Cook the pork steaks on the grill for about 5-7 minutes per side, or until they hit that magic number of 145°F (63°C) and look somewhat like the color of the inside of a Snickers bar. You could only hope that the candy bar has the same structure and texture as perfectly cooked pork.

8. As the pork is cooking, place the onion rings on the grill to get them nice and tender, with grill marks, of course. Plan on 4-5 minutes for this part of the cook. The onions will be partially sweet and smoky when they are done.

9. After cooking, take the pork and onion rings off the grill and allow the meat to rest for a few minutes so that it retains its juices.

10. Serve the Schwenkbraten steaming, slathered with grilled onions, and alongside your choice of comforting sides. Potato salad is great, but if you’re more the sandwich type, this would be fantastic between two pieces of crusty bread.

Schwenkbraten Recipe Equipment Needed

1. Large mixing bowl
2. Measuring spoons
3. Mixing spoon or hands (for applying marinade)
4. Plastic wrap or a bowl lid
5. Grill (with grates and a way to ensure it’s clean and oiled)
6. Tongs (for handling meat and onion rings on the grill)
7. Meat thermometer
8. Serving platter or plate for resting meat and onions

FAQ

• What is Schwenkbraten?A typical German dish, schwenkbraten is made from pork, marinated, and grilled. It is especially popular in the Saarland and other regions of southwestern Germany. This was not a dish I had growing up. I remember my mid-1980s visits to my grandparents in Stuttgart. On those sweltering summer days, we would go to my aunt and uncle’s air-conditioned home. And those are some of the few times I can remember being cool in Germany.
• How long should I marinate the pork steaks?Allow the flavors to develop for 24 hours in the marinade. If you are really pressed for time, a minimum of 12 hours can work.
• Can I use a different cut of pork?While pork neck is traditional because of the flavorful marbling, you can also use pork shoulder or even pork chops with decent results.
• What type of grill should I use?Traditionally, Schwenkbraten is cooked on a grill over charcoal, but you can use any type of grill you have access to, such as a gas grill or even a stovetop grill pan.
• Is there a substitute for ground caraway seeds?If caraway seeds are not on hand, they can be omitted or replaced with a pinch of fennel seeds, which give a similar aroma.
• What side dishes go well with Schwenkbraten?This recipe complements a fresh green salad, a potato salad, or traditional German dishes like sauerkraut and bread rolls.

Schwenkbraten Recipe Substitutions and Variations

You can use olive oil instead of vegetable oil for a more flavorful result.
In the event that you have neither Dijon nor German mustard, you can use spicy brown mustard as a substitute.
To achieve a different spice profile, you can use smoked paprika instead of regular paprika.
Should you find yourself without onion powder, finely chopped fresh onion can substitute for it. When doing so, use about double the amount as compared to onion powder.
If you cannot procure ground caraway seeds, you may substitute them with fennel seeds, which provide a nearly identical anise-like flavor. Fennel seeds are widely available.

Pro Tips

1. Marinade Penetration To enhance flavor absorption, score the pork steaks lightly with a knife before marinating. This helps the marinade penetrate deeper into the meat.

2. Resting Time After removing the pork steaks from the grill, let them rest covered with foil for 5-10 minutes. This resting period allows the juices to redistribute, leading to juicier meat.

3. Caramelization Boost Add a small amount of honey or brown sugar to the marinade. This will aid caramelization during grilling, enhancing the flavor and providing a beautiful color to the steaks.

4. Grill Prep Preheat the grill for a good 10-15 minutes before placing the steaks to ensure an even cooking surface, and consider using a grill mat if you’re worried about losing onion rings between the grates.

5. Extra Onion Flavor Reserve some of the marinade before adding the raw meat and use the reserved marinade to brush onto the onion rings as they grill for an extra punch of flavor.