Thuringian rostbraetel recipe

Thuringian Rostbraetel recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Thuringian rostbraetel is a traditional German dish originating from the Thuringia region. This hearty recipe features tender pork chops marinated in a flavorful blend of herbs and spices, then grilled to perfection. The result is a juicy and succulent meat dish that is sure to satisfy any carnivorous cravings. Serve it alongside a side of sauerkraut and crispy potatoes for a complete and satisfying meal.

Keywords: Thuringian, rostbraetel, German dish, pork chops, grilled

Thuringian rostbraetel recipe details

Thuringian rostbraetel recipe, recipe Rating: 4.6
Number of votes:108 

Ingredients

1.2 kg	pork, cut into 4 slices, 300 g each, use Boston butt or pork neck without bones
4 large	onions, diced
1 l	beer (Pilsner)
	salt and black pepper
4 tbsp	Dijon mustard
	oil for frying

Instructions

Rub the meat thoroughly with salt and pepper, spread a layer of mustard on each side.

Using a freezer bag, put a layer of onions inside, then a piece of pork, onions again and so on until all ingredients are used. Add the beer: everything should be covered; then close the bag. I use a rubber band, like Thais do. Marinate for at least one day (store it in the fridge) and flip from time to time.

Take meat out of the fridge at least 3 hours prior to cooking. Pat the meat dry, drain onions in a strainer.

Heat some oil and add onions, cook them on medium low heat for about 20 minutes. Stir often to avoid burning.

Heat some oil in a frying pan (I use my well-seasoned wok) and fry the meat on medium heat. Each side will need about 8 minutes. Let the meat rest for some minutes, arrange on plates. Brush upper side with a layer of mustard and top with onions.

I served the Rostbrätel with oven potatoes and a salad from radishes, zucchini and cress (recipes can be found in my profile).


Preparation time:
ca. 15 min
Cooking / Baking Time:
ca. 30 min
Resting time:
ca. 1 day
Grade of difficulty:
medium
Calories per portion:
n/a