Sarre-style marinated pork neck steaks on the Kamado

Grilled directly on the Kamado, these marinated pork neck steaks are a perfect Kamado pork neck steak recipe, with deep caramelisation and juicy meat seared to perfection.

Inspired by a traditional Saarland recipe, typical of outdoor grilling in western Germany, this preparation celebrates the marinade and good fire control.

A hearty, shareable speciality, emblematic of Saarland’s barbecue culture.

Ingredients to prepare the pork neck steaks

For this recipe, choose good-quality pork neck steaks—thick, generous and succulent—for maximum flavour and tenderness.

• 4 to 6 pork neck steaks
• 3 onions
• 2 garlic cloves
• 100 ml of oil (sunflower or rapeseed)
• 1 teaspoon of sweet paprika
• 1 teaspoon of mustard
• Salt, pepper
• A splash of beer
  

Preparation on the Kamado

Step 1: Prepare the marinade

Finely slice the onions and garlic.

Mix with:

• oil
• paprika
• mustard
• salt and pepper

If you like, add a little beer to boost the flavour.

Add the pork neck slices to the marinade and mix well to coat them.

Let rest for at least 4 hours (ideally overnight in the fridge).\u00a0The longer the marinade, the more tender and flavourful the meat will be.

Step 2: Prepare the kamado

Light your Forest Grill Kamado and stabilise the temperature around 200 to 230°C.
Set up the cooking grate for direct cooking over the coals.

Step 3: Cooking the pork neck steaks

Drain the meat slightly (without removing all the marinade).

Place the pork neck steak slices directly on the hot grill grate.

Cook for 10 to 15 minutes, turning regularly. This step is essential for perfectly grilled Kamado pork neck steaks.

Tasting and sides

Serve the pork neck steaks piping hot with:

• a potato salad
• rustic bread
• gherkins

Ideally served with a German pale lager. 

Conclusion

Kamado-marinated pork neck steaks are part of the pure Saarland tradition, where good company and wood-fire cooking are at the heart of the experience.\u00a0This Kamado pork neck recipe pairs perfectly with simple, generous sides.

A simple, hearty recipe with perfectly controlled cooking—ideal for making the most of the flavours of German barbecue.