Dutch Pork Roast
Dutch Pork Roast
20 Apr 2024
By
PitmasterX
Views 2816
Rollade, a Dutch specialty, is made from thinly sliced meat, in this case, pork neck. This classic delicacy is not only simple to prepare but also delights with its smoky flavor.
INGREDIENTS
- 2 kg of pork neck
- 5 tablespoons of mace
- 1 tablespoon of pepper
- 2 tablespoons of salt
TOOLS
- Butcher's netting
RECIPE
- Make long incisions with a sharp knife along the side of the pork neck, gradually opening up the meat to butterfly it.
- Mix all the spice ingredients in a cup.
- Once you have a rectangular piece of pork neck with a generous surface area, season it using ¾ of a cup. Apply a thick layer to create an orange coating. Avoid seasoning the other side of the meat.
- Roll up the pork neck again, ensuring that the seasoning is on the inside.
- Gently insert the meat into the butcher's netting. This will result in a tightly wrapped Dutch rollade.
- Spread the rest of the spices on the cutting board to roll the roast in, or sprinkle them directly on the meat, evenly distributing the spices.
- Turn on the smoker to 120°C and start the smoke generator with beech wood chips.
- Smoke for 3 hours or until the rollade reaches an internal temperature of 65°C.
- Remove the meat and let it rest for 10 minutes, then carefully open the netting with a knife.
* For this process, it is best to use a netting applicator or a tube over which you first place the netting and then slide the rollade through it.