Rolled roast from Bunten Bentheimer
Recipe Facts
Difficulty level:
medium ◉ ◉◉ ◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Butcher's twine, grill with rotisserie
Ingredients
• 1 pork belly (approx. 2.5 kg) with rind
• Salt
• Pepper
• Fennel seeds
• Fresh herbs: rosemary,
Thyme, oregano, sage
• Garlic
• Grated peel of 1 organic orange
• Grated peel of 1 organic lemon
More information and recipes for Bentheimer pork can be found in FIRE&FOOD 03/2022!
preparation
➊ Take the pork belly out of the fridge about 2 hours beforehand. Score the rind in a diamond shape and season with salt. Allow to come to room temperature.
➋ Cut out any hard bones. Cut 2/3 of the belly exactly in the middle, wide enough so that you can open it up like a book. Spread the spices and herbs on top. Roll it up and tie it tightly with butcher's twine. Tips on the topic of "butcher's knots for grilling" can be foundHERE!
➌ Insert the rotisserie pin into the center of the rolled roast and secure it with clamps.
➍ Prepare the grill for indirect grilling and set it to 200 °C. Hang the meat in the grill and grill for about 2 hours until the core temperature reaches 55 °C. Then remove the heat shield and continue grilling until the core temperature reaches 72 °C.
➎ Remove from the grill and let rest for about 10 minutes before slicing. Smashed potatoes, baked potatoes and grilled green asparagus go well as side dishes.
Recipe by Andre Molendyk
The grill expert runs a BBQ shop in Wietmarschen-Lohne. The range includes grills, grill accessories, meat, spices, gifts for barbecue evenings and everything else that professional and amateur grillers need. The grilled meat from Bentheim pork for this recipe comes from Nicole and Frank Geiger from the Geiger butcher's shop in Rheine. More: www.molendyk.de
Recipe from FIRE&FOOD issue 03/2022
