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
- Make long incisions with a sharp knife along the side of the pork neck, gradually opening it up to butterfly the meat.
- 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.
- Additionally, season with salt and pepper.
- Avoid seasoning the other side of the meat. Roll up the pork neck again, ensuring that the seasoning is on the inside.
- 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.
- Transfer the seasoning from the cutting board, maintaining the same proportions.
- Roll the roast in the seasoning mixture to make it adhere.
- 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.
- Allow the rollade to smoke for approximately 3 hours, or until it reaches an internal temperature of 65°C or 149°F.
- Once done, let it rest for 10 minutes before carefully opening the netting with a knife.
- 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.