Stuffed roast pork with parsnips and Bimi broccoli
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill with grate , rotisserie
Ingredients
• 1 pork neck
• 500 g dried fruit from plums, apricots and cranberries
• 1 pinch of coarse salt
• 2 parsnips, peeled and cut into quarters
• 500 g Bimi broccoli, cut into smaller pieces
• Olive oil
• optional: gravy
(Finished product or homemade)
Accessories are available in the FIRE&FOOD online shop!
Accessories are available in the FIRE&FOOD online shop!
preparation
➊ Set up the grill for direct and indirect grilling and set the temperature to 160–180 °C.
➋ Chop the dried fruit into small pieces. Cut a pocket into the roast with a knife (see pictures) and then fill it with the dried fruit.
Secure the roast on a rotisserie with its claws and season well with salt. Place the spit in the grill and grill the stuffed pork neck at 160–180°C for approximately 1.5 hours, until the internal temperature reaches 68–75°C.
➌ Place the parsnips and broccoli in a bowl with a little olive oil. Toss the vegetables in the olive oil, season with salt, then remove and grill briefly on a grill over direct heat. Return to the bowl and set aside.
➍ If necessary, warm the gravy on the grill rack.
After about 1 hour, place the tray of vegetables under the skewer and grill the vegetables so that they are cooked at the same time as the meat.
➎ Slice the meat and serve with the vegetables – add gravy if desired.
Recipe by Klaus Breinig
The chef and grill pro from Edertal loves down-to-earth culinary delights on the hot grill. He impresses with his friendly, honest manner, which also led him to his own cooking show on Hessischer Rundfunk last year. On "Klaus kocht vorm Haus," he uses his mobile outdoor kitchen to thank particularly dedicated people. www.klausbreinig.com
Recipe from FIRE&FOOD issue 02/2025
