Summary

Ingredients

• 5 kg roast pork (pork neck roast) for filling
• g 2,000 bacon, sliced
• 250 g tomato (s)
• 250 g buffalo mozzarella

For the marinade:

• 5 tablespoon herbs, Italian, mixed
• 3 onion (s), finely diced
• 5 cloves garlic
• 10 tablespoon olive oil, Italian
• 1 dash balsamic vinegar

Print Recipe Pin Recipe

Instructions

1. Have the butcher cut pockets in two 2.5 kg portions of the pork neck roast.
2. Dice the tomatoes and buffalo mozzarella into cubes and mix them together.
3. Fill the meat pockets with the tomato and mozzarella mixture.
4. Wrap the entire roast with bacon in a double layer and secure with a wooden skewer.
5. Place an aluminum drip tray under the grill grate to catch drippings.
6. Place the roast on the grill and cook over medium heat for 2 hours, or bake in an oven preheated to 175°C (350°F) for 2 hours.
7. The pork is cooked when it reaches an internal temperature of 63°C (145°F).
8. Serve with grilled ciabatta bread.