Meat Layer (Schichtfleisch)

Meat Layer (Schichtfleisch)
Meat Layer (Schichtfleisch)

For The Dutch Oven

  • 2kg Pork Loin
  • 20 Rashers Streaky Bacon
  • 6-7 medium onions, peeled and and sliced 20mm thick
  • 100g Any BBQ Rub 
  • 250g BBQ Sauce



  1.  Cut the Pork Loin in to 25mm thick Steaks.
  2. Place in a non metalic container and cover with BBQ Rub and work in, place in the refrigerator for a minimum of 2 hours, best overnight.
  3. Peel and slice the onions into 20mm rounds.
  4.  Line the bottom of a Large Dutch Oven with 10 slices of Streaky Bacon.
  5. Place a row of Pork Loin Steaks on edge, then a row of onions, repeat until all meat and onions have been used.
  6.  Pour BBQ Sauce over the meat and onions.
  7. Top with the remaining Rashers of Streaky Bacon.
  8. Place Dutch Oven on a bed of 7 Coals and 16 on the Lid.
  9.  Cook for 3 hours replacing the coals if necessary.



Serves 6

Technique Use

  • General Cooking

Equipment Used