Perfect Pork Roulade: Belly Stuffed & Rotisserie Roasted!
This Pork Roulade isn't just a dish; it's a feast for the senses. The sight of the golden, crispy exterior will draw you in, the aroma of the roasting meat will fill your kitchen with anticipation, and the sound of the sizzling fat will have your mouth watering. And when you finally taste it? Pure bliss.
Ingredients
- salt & pepper
- 1 kg brown button mushrooms
- 4 pcs parsley
- rosemary fresh oregano, thyme
- 4 cloves of garlic
- 1 1/2 tbsp of freshly ground fennel seeds
- 10 ml of olive oil
- nutmeg
- zest of 1 lemon
- roasted pine seeds
- grated parmesan
Instructions
- score the meat in crisscross pattern but don't cut too deep
- season with salt and give it a good rub
- sprinkle over some freshly cracked black pepper
- place it in the fridge uncovered, while you're preparing the stuffing
Stuffing
- cut the brown button mushrooms in thick slices
- place them in a pan with a little bit of oil and let them cook until some of the water is released
- once the mushrooms have shrunk kill the heat
Herb Paste
- cut off the stems from the parsley and stuff it in your food processor
- repeat the above step with rosemary, fresh oregano, thyme and four cloves of garlic
- using a mortar and pestle add 1½ tbsp of freshly ground fennel seeds
- start the food processor and when it's coming together add 10 ml of olive oil or until it gets creamy
- take the meat out of the fridge and sprinkle on top nutmeg
- add the herb paste using a spatula
- add the zest of 1 lemon
- spread over the top roasted pine seeds
- add the mushrooms
- add some grated parmesan
- start rolling from the thick meat end
- tie it up using butchers twine
- once ready place it on the rotisserie on your gas grill, If you don't have, then you can put it on a baking tray on a rack
- cook it low and slow using the two burners of your gas grill running at 160℃ - 320℉ and cook it until internal temperature reaches 93℃-199℉
- let it rest for 10 minutes
- ready to serve