a succulent masterpiece that pays homage to the culinary heritage of Spain. This exceptional cut, marbled to perfection, takes center stage on your grill, promising a symphony of taste that will empower umami to a new level! . Join us as we dive into the art of roasting, where the natural richness of Iberico pork meets the smoky allure of the barbecue.
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
1.5 kg 3.3 lbs Iberico pork collar
- 15 grams / ½ oz PitmasterX's Steak Rub
2 tbsp olive oil
50 grams / 1.8 oz Pecorino cheese
80 grams / 2.8 oz pine nuts
100 grams / 3.6 oz Prosciutto slices
100 grams / 3.6 oz garlic compound butter
- Take a sharp and long knife and butterfly your pork collar to expose more surface.
- Create 15 grams or ½ oz of PitmasterX's Steak Rub.
- Drizzle on 2 tbsp of olive oil on top of the steak and spread it out by hand.
- Season the steak until it's well covered.
- Zest 1 lemon on top of the seasoning and make sure it's well spread.
- Shred 50 grams 1.8 oz of Pecorino cheese on top of the lemon.
- Heat up a cast iron pan and roast 80 grams or 2.8 oz of pine nuts. Once the roasted aroma fills the air they are done and ready to be sprinkled on top of the cheese.
- Cover the nuts completely with thin sliced prosciutto.
- Roll it up as tide as you can and tie it up with butcher twine.
- Season the outside of the meat with de rest of your steak rub.
- Stick the rotisserie skewer in the center of the meat and set it with de rotisserie pins.
- Set your BBQ for a roasting temperature of 180°C. If you have an infrared back burner you can roast it by simply only using the back burner. Let it rotate.
- Once the outside has a beautiful maillard effect and the roast is has a core temperature of 65°C or 150°F it's time to heat up a Flambadou to extreme temperatures.
- Carefully put 100 grams or 3.6 oz of garlic compound butter in the flambadou while holding it above the roast.
- Let the melting butter drip over the roast.
- Take off the roast and let it rest for 10 minutes before slicing it into thin slices.
- Wear Gloves when using a Flambadou.
- Use a charcoal fire starter too heat up your flambadou by sticking it into hot charcoal for 15/25 minutes.