2000 grams Pork neck 10 grams of Sea salt 10 grams Black garlic puree 6 grams of Fresh Sage 5 grams Black pepper 4 grams Fresh thyme 3 grams Fresh oregano 2 grams Ground fennel 2 cloves of Garlic 1 Shallot
Tray Cling film Vacuum machine Vacuum bags Butcher’s rope Mortar
Prepare all ingredients for the seasoned pork neck roulade. Cut the pork neck open along the length (butterfly) so that a large slice of pork neck is created approximately 2 cm thick. Mix the sea salt with the black pepper in a bowl. Divide this mixture evenly over the roulade.
Cut the shallot and garlic cloves into pieces. Add the fresh sage, oregano, shallot and garlic pieces together with the ground fennel in a mortar. Mortar this fine into a coarse spice paste.
Coat the pork neck on the side where the salt and pepper mixture is spread over with black garlic puree. Divide the coarse spice paste over this. Roll the pork neck tightly into a roulade. Tie the seasoned pork neck roulade with butcher’s twine.
Team the thyme leaves from the stems. Divide this thyme over the work surface, roll the pork neck roulade through the thyme. Place the roulade in a vacuum bag and vacuum it. Optionally, the roulade can also be rolled up tightly with cling film.
Let the roulade marinate for at least 3 hours, but preferably overnight in the refrigerator. After marinating, remove the pork neck roulade from the vacuum bag and let it come to room temperature. Meanwhile prepare the barbecue with an indirect zone with a temperature of 150 gr. C.
Cook the roulade indirectly on the barbecue until it has a nice brown color, to a core temperature of 70 to 72 gr. C. To be on the safe side, check in a few different places whether this core temperature has been reached.
Remove the seasoned pork neck roulade from the barbecue and let it rest for 5 to 10 minutes. Before cutting the roulade, remove the butcher’s twine, then cut the roulade into nice slices.