Pan roast
Pan roast ( Saarland : Schwenkbròde ), swing roast or swivel is a meat dish that is usually made from pork . It is marinated and "tossed" ( grilled ) slices of pork neck . The roast is usually prepared on a swivel grill with the rotatable and swiveling grill grate hanging on a chain over the fire.
Pan roast is usually one to three centimeters thick, about the size of one to twice the palm of your hand and weighs about 100 to 300 grams. Pan roasts are usually sold marinated ready. A marinade made from cooking oil , onions , garlic and spices such as B. pepper , oregano , thyme , paprika , bay leaf or mustard , in which the meat steeps for a day.
Significance in Saarland
The custom of panning has become particularly widespread in Saarland and the Hunsrück and is the dominant form of grilling there. The swivel is considered a “Saarland identity myth”, where the term swivel stands for three things: On the one hand, the swivel is the special shape of the grill . Furthermore, the meat prepared on the pan ( pan roast) is referred to as a pan . In addition, the person who prepares the swivel (meat) on the swivel (grill) is also called the swivel .
Individual evidence
- ↑ Manuel Andrack : Saarland: I'll go for a round . In: Die Zeit from August 27, 2009. Retrieved May 28, 2012.