Mutzbraten

Mutzbraten (Thuringian Marinated Grilled Pork)

Mutzbraten is a traditional grilled pork speciality from Thuringia in central Germany, marinated in a spiced onion brine that gives the meat its characteristic flavour and tender texture.

Prep

25 min

Cook

20 min

Total

45 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •700 g (1 lb 9 oz) pork neck steaks or boneless pork shoulder slices, about 1.5 cm thick, traditionally cut from the neck (Kamm)
• •2 whole (2 medium) onions, roughly chopped
• •500 ml (2 cups) water
• •30 g (¼ cup) salt, for the brine
• •15 g (2 tbsp) black peppercorns, coarsely cracked
• •10 g (4 tsp) dried thyme, German wild thyme (Quendel) is traditional if available
• •5 g (1 tbsp) juniper berries, lightly crushed, optional but characteristic
• •2 whole bay leaves
• •15 ml (1 tbsp) vegetable oil, for grilling
• •1 whole onion, sliced into rings, for serving
• •30 g (2 tbsp) butter, for frying the onion rings
• •5 g (1 tsp) ground paprika
• •salt and freshly ground black pepper, to taste

Steps

1. 1 Make the brine: in a saucepan, combine the 500 ml water, 30 g salt, chopped onions, cracked peppercorns, thyme, juniper berries and bay leaves. Bring to a boil, simmer for 5 minutes, then remove from the heat and cool completely to room temperature.
2. 2 Place the pork steaks in a deep, non-reactive dish or a zip-top bag. Pour the cooled brine over the meat so it is fully submerged. Cover and refrigerate for 24 to 36 hours — this long marinade is what makes authentic Mutzbraten.
3. 3 Remove the pork from the brine and pat dry thoroughly with paper towels. Discard the brine. Bring the meat to room temperature for about 30 minutes before grilling.
4. 4 Prepare the grill for medium-direct heat, around 180–200 °C / 350–400 °F. A charcoal grill is most traditional; a gas grill or a cast-iron grill pan over medium-high heat works as a home substitute.
5. 5 Lightly brush the pork with vegetable oil and place on the grill. Cook for about 4–5 minutes per side, turning once, until the exterior is well browned with distinct grill marks.
6. 6 Check doneness with an instant-read thermometer inserted into the thickest part of the meat: pork is safely cooked and traditionally served at 70 °C / 158 °F (well-done in the German style), with a clear juice running when pierced. Cook a few minutes longer if needed.
7. 7 While the meat rests, melt the butter in a small skillet over medium heat and fry the sliced onion rings with a pinch of paprika for 6–8 minutes until soft and lightly caramelised.
8. 8 Let the Mutzbraten rest on a warm plate, loosely covered, for 5 minutes. Season lightly with salt and pepper, then serve topped with the fried onions. Traditional accompaniments are Thuringian dumplings (Klöße), bread dumplings, or grilled bread and a simple potato salad.