Schwein - July 21, 2021

Roast pork from the grill

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
approx. 4 people

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• Grill , baking tray, fireproof dish

Ingredients

For the roast:
• 1 roast pork shoulder
• ½ l Maibock or similar beer
• ¼ l water or stock
• QS Salt
• 2 carrots
• ¼ celery, peeled
• 2 onions
• 1 parsley root
• 1 bunch of parsley
• Oil, salt

Marinade:
• 2 tbsp medium hot mustard
• QS Garlic
• ½ tsp caraway seeds, roasted
• 6−8 peppercorns
• Peel of ½ lemon
• 15 g oregano (fresh)
• 15 g parsley leaves
• Salt pepper
• 1 sip of beer

There are more barbecue recipes in FIRE&FOOD 03/2021!

Elmar's grill knife is available in our FIRE&FOOD shop!

Bavaria is glowing!

This time, Giuseppe Messina has dedicated himself to roast pork as part of the "Bavaria glows" campaign. It doesn't get much more Bavarian than this! The grill should be big enough, because the piece of pork shoulder in GQ quality can be braised in a fireproof dish directly on the grill. Just like the colorful, fresh and aromatic summer vegetables from Bavarian cultivation, which the professional chef roasts on a baking tray in the grill. For the "Bavaria glows" campaign, he has come up with recipes this time in which original Bavarian ingredients are used in a surprisingly different way. The initiator of the campaign is the Bavarian State Ministry for Food, Agriculture and Forestry. It is thus putting Bavarian quality products that bear the "GQ - tested quality from Bavaria" seal in the focus of the grilling season.

preparation

➊ For the marinade, crush the herbs and spices in a mortar, add the mustard and the splash of beer and grind until a homogeneous paste is formed.

➋ First salt the pork shoulder and then rub it with the salt.

➌ Roughly chop the vegetables with a knife and mix them with a little oil and salt in a bowl, place on a baking tray and roast on the grill.

➍ Pour the beer into a pan, top up with water (or stock), place the pork roast with the rind side down and cook for approx. 30 minutes at 130 °C. Then turn it over, cut the rind into a diamond shape, add the roasted vegetables and cook the roast at 220 °C until the core temperature reaches 82 °C.

➎ Then turn it over, cut the rind into a diamond shape, add the roasted vegetables and cook the roast at 220 °C until the core temperature reaches 82 °C.

Recipe by Giuseppe Messina
Giuseppe is an international professional chef with a great passion for regional Bavarian cuisine and a true master of culinary seduction. He presents his dishes in unusual textures and imaginative shapes that always tell a story. He created this recipe for "Bayern glüht" (Bayern glows), a campaign for tested quality from Bavaria in collaboration with FIRE&FOOD.
Pictures: StMELF