Entree: Germany – Rhineland – Mettbrötchen (Raw seasoned minced pork served on a crusty roll, traditionally topped with raw onion)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Total 10 min

Ingredients

- 1 lb (454 g) very fresh ground pork (preferably pork shoulder), kept well chilled
- 1 tsp (5 g) fine sea salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper, or to taste
- 1 small onion, very finely chopped — about 1/3 cup (50 g)
- 1/4 tsp (1 g) ground caraway (optional)
- 1 tbsp (15 ml) cold water (optional, for texture)
- 4 crusty rolls (Brötchen)
- 2 tbsp (30 g) unsalted butter, softened (optional, to spread on rolls)
- Chives or parsley, finely chopped, for garnish (optional)

Instructions

1. Keep the pork and all tools very cold: chill the mixing bowl and knife, and work quickly. Place the ground pork in a bowl and season with salt, black pepper, and ground caraway if using. Add the cold water only if you prefer a slightly softer texture.
2. Mix thoroughly but gently with a spoon until seasoning is evenly distributed, about 30–60 seconds. Taste safety note: do not taste with the raw mixture; instead, check seasoning by frying a very small amount briefly if desired.
3. Split and, if using, lightly butter the rolls. Divide the seasoned pork into four equal portions and form each portion into a mound to place on the open roll bottoms.
4. Scatter a generous pinch of the very finely chopped raw onion over each portion and garnish with chives or parsley if desired. Place the top roll on each or serve open-faced.
5. Serve immediately while pork is cold and fresh. Consume the Mettbrötchen the same day they are prepared.