Another great         Kitchen Project             Recipes from a German Grandma              Recipe Request                German OnlineShop

German Recipe index


Our German Cookbook with Heritage stories

Join our free German Goodies Newsletter we share recipes and stories of our background

Name:
Email:

we keep your email and name private

 

Listen to German Music
Listen to the Chicken Dance, and download it
CD's recommendations and links


Do you have a German Name?
Also what your German name means

Do you want to learn to speak a little German?
Learn one word a day.

Explore your German Heritage
Find out if your relatives came over through Ellis Island and more good links

Shop for German Food
This is the best place on the net to find German food products in the United States


Schwenkbraten
Marinated Pork Steaks with Onion


Traditionally these pork steaks are cooked on a swinging grill over beechwood coals. It is very hard to find beechwood here in the United States, so I am told that oak is an acceptable substitute

Ingredients:

1 pound boneless pork sirloin,
Cut into 1 inch steaks. about 4 oz each. This is the preferred cut.

*Use pork loin if you want to reduce calories.

Marinade
1/4 cup oil, like vegetable or olive oil.
2 large onions, cut into thin rings
4 cloves garlic, crushed ( optional)

Spice Mixture

1 tablespoon German mustard
1 Teaspoon each of
Thyme
Oregano
Curry
Paprika
Cayenne Pepper
Black Pepper

1 can dark beer ( for basting)


printer friendly

Directions:

 

1. Cut the Pork Roast into 1 inch thick slices.

Slice and mash the onions a bit to release their wonderful flavor


Assemble all the ingredients for the marinade
if you desire some garlic go ahead and smash some and add to the onions.

 

Mix the all the marinade and spice ingredients together in a bowl.

Here I have used half of the onions on the bottom of the glass dish and then place the steaks on top. I then pushed the steaks into the onions. so it makes good contact.

Now put the other onions on top and push them into the meat.
Cover and refrigerate for at least 24 hours.


Here is a Schwenker cooking the pork steaks.
You can use a standard BBQ grill and use soaked wood chips. The result is not quite the same but still wonderful.

Here is how I use wood chips on a propane BBQ. I put the soaked wood chips on an old cookie sheet, and place right underneath the grates.

It will quickly start to smoke. The temperature here is significantly lower due to the cookie sheet and wood. So I will cover the BBQ and let it smoke for about 10 to 15 minutes. The onions will saute nicely on the foil and pick up some of the smoke flavor.

After I get a good smoke I remove the sheet pan and sear the steaks.
The on high. The onions are cooking nicely. When using pork loin steaks remember they dry out easy and get tough. They can be a bit pink and be fine. They do not have to be well done anymore, according to the USDA.
If your steaks are very thick, baste the meat with dark beer from time to time to keep the meat moist. .

Here is the finished plate, I put the pork steak on a french roll, and top with onions. Some folks like German mustard or mayonnaise.

 

Serve with Kartoffelsalat, Gurkensalat, Cole Slaw, or a nice green salad with vegetables.


Eisbein with Sauerkraut

How to make your own Sauerkraut

Do you have a question or comment on this recipe?



Didn't find the recipe that you were looking for? Search for it through google.

 
Web www.kitchenproject.com

Back to top

E-Mail The Webmaster stephen@kitchenproject.com
© 1998 to present, The Kitchen Project 

Last updated July 5, 2014