Beer-Marinated Pork Skewers
Beer works on pork less through acidity than through malt: its sugars caramelise over coals into a dark, glossy crust that vinegar can never produce. Use a lager or an amber ale — a heavy porter turns bitter. And don’t leave the meat in for more than five hours, because the hops slowly pass that bitterness into it.
- Prep
- 20 min
- Cook
- 20 min
- Rest
- 5 h
- Total
- 5 h 40 min
- Servings
- 6
- Level
- Easy
- Per serving
- 570 kcal
Ingredients
Makes: 6 skewers
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Cut the meat
Cut the neck into 5 cm cubes, keeping the seams of fat — they melt and baste the meat from within.
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Step 2: Prepare the onion
Slice three onions into half-rings and squeeze them hard with salt so they release their juice. Cut the fourth into thick rings for the skewers.
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Step 3: Mix the marinade
Add the onion, mustard, paprika and pepper to the meat and pour over the beer. It should barely cover the pork, no more.
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Step 4: Marinate for 5 hours
Cover and refrigerate for 5 hours. Any longer and the hops start turning bitter.
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Step 5: Salt
Salt the meat 30 minutes before the fire and toss so the salt spreads over the surface.
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Step 6: Thread the skewers
Shake the onion off the cubes and thread them tightly, alternating with rings of fresh onion.
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Step 7: Grill
Over ashed coals, grill for 18–20 minutes, turning every 3 minutes. Beer sugars colour faster than usual, so watch closely.
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Step 8: Serve
Rest the skewers under foil for 5 minutes and scatter with parsley.
Tips & variations
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Tip
Dark beer gives deeper colour but more bitterness — with it, cut the marinating to 3 hours.
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Variation
A spoon of honey boosts the caramelisation, but then keep the skewers higher above the heat.
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Swap
Alcohol-free beer works just as well: it is the malt that builds the crust, not the alcohol.
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Storage
Marinated meat keeps a day; cooked skewers keep 2 days in the fridge.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 570 kcal | 3,420 kcal |
| Protein | 41 g | 246 g |
| Fat | 42 g | 252 g |
| Carbohydrates | 7 g | 42 g |
Approximate values calculated from standard ingredient data.
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