Pork neck with stuffed apples
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Kettle grill , if desired 1 handful of wood chips for smoking
Ingredients
• 1 roast piece of pork neck, approx. 1.2 kg
• Spice mix
• Marinade
For the spice mixture:
• 100 g coarse sea salt
• 2 tsp pepper
• 1 teaspoon each of dried rosemary, thyme, smoked paprika powder, onion powder, garlic powder and allspice powder
For the marinade:
• 3 tbsp medium hot mustard
• 3 tbsp heat-resistant rapeseed oil
• 1 tbsp honey
• 1 tbsp lemon juice
• 1 tsp smoked paprika powder
For the stuffed apples:
• 4 large apples (e.g. Boskop)
• 200 g brown mushrooms, chopped
• 1 handful of young spinach, chopped
• 100 ml cream
• 2 tbsp Parmesan
• Salt
• Pepper
• 1 pinch of nutmeg
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preparation
➊ Trim the roast, pat dry and rub with the spice mixture. Mix the ingredients for the marinade and coat the meat all over, keeping the rest of the marinade. Allow the roast to rest for ½ hour.
➋ Prepare the kettle grill for indirect grilling and set it to 130 °C. If necessary, put the smoking wood on the coals and place the roast on the grill. During the grilling time, make sure that the temperature is kept between 120 and 150 °C.
➌ Grill until the core temperature reaches 72 °C (this can take 1.5-2 hours), brushing occasionally with the remaining marinade. Allow the roast to rest for about 15 minutes before slicing.
➍ In the meantime, cut a lid off the apples at the base of the stem and hollow out the inside. Remove the cores and finely chop the flesh. Bring the cream to the boil, add the mushrooms and reduce the liquid. Add the spinach, apple flesh and Parmesan and season everything with salt, pepper and nutmeg. Fill the apples with the mixture, put the lids back on and grill in the kettle grill in the indirect grill zone at 160 °C for around 15 minutes until the apples are soft.
➎ Cut the meat into slices and serve with the stuffed apples.
Recipe by Elmar Fetscher
Elmar Fetscher is a pioneer of the German BBQ lifestyle. In 2002 he founded Europe's largest BBQ magazine FIRE&FOOD and has been editor-in-chief, opinion maker and popular expert on German BBQ ever since.
Recipe from FIRE&FOOD Magazine 02/2024
