Dutch Pork Roast

Dutch Pork Roast

A rollade, known as a Dutch specialty, consists of thinly sliced meat, in this case made with pork neck. This classic delicacy is not only easy to prepare, but also budget-friendly.

Let me show you what this recipe is all about.

You can find the full instructional video at the end of this page.


  • 2 kg / 4.5 lbs pork neck

  • 5 tbsp mace

  • 1 tbsp pepper

  • 2 tbsp finishing salt

How to

  1. Make long incisions with a sharp knife along the side of the pork neck, gradually opening it up to butterfly the meat.
  2. Once you have a rectangular piece of pork neck with a generous surface area, proceed to season it with mace. Apply a thick layer of mace to create an orange coating.
  3. Additionally, season with salt and pepper.
  4. Avoid seasoning the other side of the meat. Roll up the pork neck again, ensuring that the seasoning is on the inside.
  5. Secure the rolled pork neck by using a netting, gently inserting the meat into it and trimming off any excess netting. This will result in a tightly wrapped Dutch rollade.
  6. Transfer the seasoning from the cutting board, maintaining the same proportions.
  7. Roll the roast in the seasoning mixture to make it adhere.
  8. Prepare your BBQ or smoker, setting it up for indirect heat at a temperature of 120°C or 248°F. It's recommended to use beech as a smoke wood. However, feel free to choose a local wood variety that suits your preferences.
  9. Allow the rollade to smoke for approximately 3 hours, or until it reaches an internal temperature of 65°C or 149°F.
  10. Once done, let it rest for 10 minutes before carefully opening the netting with a knife.
  11.  Slice the rollade into generous portions and savor the delightful roast. It can be easily stored for future use and can even be enjoyed cold in sandwiches.

Watch full video

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