As a Dutch person this is not going to be more traditional than this. Rollade is something that you grow up with. There are many types of rollade and the beef rollade is most of the time seen as the most prestigious rollade on the market. It’s the Christmas centerpiece. But what i actually like more is the pork neck rollade. It’s super cheap and super traditional. This easy and cheap rollade is the pinnacle of Dutch pork roasts. Traditional delicious dutch flavors applied to a beautiful smoked pork neck with a juicy crust.
- 2 kg pork neck
- 5 tbsp ground mace
- 1 tbsp ground pepper
- 2 tbsp sea salt
- Take a sharp knife and make long strokes in the side of the pork neck while slowly roll it more open to butterfly the meat basicly.
- Now that you have a square cut of pork neck with a lot of surface you should start seasoning with mace.
- Once you have a thick orange layer of mace season with pepper and salt as well.
- Do not season the other side.
- Roll it up again with the seasoning on the inside.
- Use a netting and push the rolled up pork neck in the netting and cut off the excess netting. Now you should have a tight netting around your dutch rollade.
- Put the seasoning that you just used on the cutting board with the same ratio's.
- Roll the roast in the seasoning to make it stick.
- Fire up your BBQ or smoker and set it for an indirect heat of 120°C/248°F.
- For this smoking session i'm using beech as a smoke wood. You can use something that is locally preferred for your cook.
- Let it smoke for around 3 hours untill it reaches a temperature of 65°C/149°F.
- Take it off to rest for 10 minutes and open up the net with a knife.
- Slice into big slices and enjoy your beautifull roast. Very easy to store for another day and you can even eat it cold on a sandwich.
Calories: 347kcalCarbohydrates: 2gProtein: 47gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 150mgSodium: 1934mgPotassium: 873mgFiber: 1gSugar: 0.01gVitamin A: 30IUVitamin C: 1mgCalcium: 47mgIron: 4mg
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