WILD BOAR ROAST - Pork Neck Rollade Recipe

WILD BOAR ROAST - Pork Neck Rollade Recipe
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Total cooking time: 1 hours 15 minutes
Preparation time 0 hours 45 minutes
Cooking time 0 hours 30 minutes
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Ingredients:
Fine chopped onion - 1/4 cup
Cranberries - 1 1/2 cup
Horseradish - 2 tablespoons
Sugar - 4 tablespoons
Creme fraise - 3 tablespoons
Wild boar or pork - pork neck - 1,5 kg
Sausage - 0,5 kg
Sage, rosemary, thyme fine chopped - 3 tablespoons
Salt - 1 teaspoon
Serve with mixed slaw and a vinaigrette
How To:
02h30m - Set up your barbecue for direct grilling at 425F and 225 C
02h15m - Blend the ingredients for the sauce
02h10m - Butterfly the pork neck
02h00m - Chop the fresh herbs and sprinkle them over the pork neck. Do the same for the salt and the stuffing from the pork sausage.
01h50m - Roll and tie up the pork neck
01h45m - Sear the pork roast over direct heat
01h40m - Let the pork roast come up to a core temperature over indirect heat. Until it reaches a core temperature of 145F 63C
00h20m - Let it rest for about 10 - 20 minutes
00h00m - Plate up with slaw and sauce - Enjoy!!
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BBQ gear that I use every day:
1. Chef's knife - (Germany) / (USA)
2. Cutting Board - (Germany) / (USA)
3. Barbecue tong - (German) / (USA)
4. Kitchen Torch - (Germany) / (USA)
5.Thermometer - (Germany) / (USA)