Pork neck with stuffed apples
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Kettle grill , optionally a handful of wood chips for smoking
Ingredients
• 1 roast pork neck, approx. 1.2 kg
• Spice mix
• Marinade
For the spice mix:
• 100 g coarse sea salt
• 2 tsp pepper
• 1 tsp each of dried rosemary, thyme, smoked paprika powder, onion powder, garlic powder and allspice powder
For the marinade:
• 3 tbsp medium-hot mustard
• 3 tbsp heat-resistant rapeseed oil
• 1 tbsp honey
• 1 tbsp lemon juice
• 1 tsp smoked paprika powder
For the stuffed apples:
• 4 large apples (e.g., Boskoop)
• 200 g brown mushrooms, chopped
• 1 handful of young spinach, chopped
• 100 ml cream
• 2 tbsp Parmesan
• Salt
• Pepper
• 1 pinch of nutmeg
Accessories are available in the FIRE&FOOD shop!
preparation
Trim the roast, pat dry, and rub with the spice mix. Mix the marinade ingredients and coat the meat all over, reserving any remaining marinade. Let the roast rest for half an hour.
Prepare the kettle grill for indirect grilling and adjust it to 130°C. If desired, add smoking wood to the coals and place the roast on the grill rack. During grilling, ensure the temperature remains between 120 and 150°C.
Grill until the internal temperature reaches 72°C (this can take 1.5–2 hours), basting frequently with the remaining marinade. Let the roast rest for about 15 minutes before slicing.
Meanwhile , cut a lid off the apples at the stem end and hollow them out. Remove the cores and finely chop the apple flesh. Bring the cream to a boil, add the mushrooms, and reduce the liquid. Add the spinach, apple flesh, and Parmesan cheese, and season with salt, pepper, and nutmeg. Fill the apples with the mixture, replace the lids, and grill in the indirect heat zone of a kettle grill at 160°C (325°F) for about 15 minutes, or until the apples are soft.
➎ Slice the meat into portions and serve with the stuffed apples.
Recipe by Elmar Fetscher
Elmar Fetscher is a pioneer of the German BBQ lifestyle. In 2002, he founded Europe's largest BBQ magazine, FIRE&FOOD, and has since been its editor-in-chief, opinion leader, and a sought-after expert in the German BBQ scene.
Recipe from FIRE&FOOD magazine 02/2024
