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. Buy the meat in 2 portions of 2.5 kg each and have the butcher cut pockets for stuffing. Place the pork neck roast in a large freezer bag (6 l). Mix the Italian herbs with the oil and the onion cubes. Press the garlic and mix it with the herb, oil and onion mixture and add this mixture to the freezer bag. Close the freezer bag tightly and shake everything once and then put in the refrigerator for at least 24 hours to marinate.
2. After 24 hours, take the meat out of the refrigerator again. Cut the tomatoes and mozzarella into cubes and mix together. Pour the marinade from the freezer bag into a bowl, season with a dash of balsamic vinegar and stir into the tomato and mozzarella cubes. Fill the meat with the mixture of tomato and mozzarella cubes and the oil marinade seasoned with vinegar. Squeeze the opening and wrap the entire roast with a double layer of bacon. Seal the opening with a wooden skewer. Now place the whole thing on the grid of the kettle grill and let it grill for two hours. Alternatively, you can grill the roast in the oven for two hours.
3. Grilled ciabatta bread goes well with it.
4. Tip:
5. The roast is dripping. So put an aluminum drip tray under the grate in the coals.