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Robber meat from the Dutch oven. A different kind of one-pot dish. I'd like to introduce you to my simple, delicious and quick one-pot recipe today. Your guests will definitely like it. Preparation time approx. 3 hours, indirect temperature 180 - 200 degrees. I prepared it in the Camp Chef Deluxe 10. For approx. 4 - 5 people. 4 - 5 briquettes on the bottom and 3 on the top of the lid. I used the briquettes from GreekFire. I used the following ingredients: 3.4 kg pork neck 500 ml poultry stock 4 - 5 tbsp tomato paste 4 - 5 tbsp BBQ sauce 500 g frozen broad beans 12 cloves of garlic 2 buffalo mozzarella 1 vegetable onion 4 medium-sized onions 1 tbsp salt 2 tsp pepper First, cut the pork neck into thumb-thick slices, but don't cut all the way through. Then season each slice on both sides with salt and pepper. Now put a little tomato paste on each slice and spread it on. Do the same with the BBQ sauce and rub the underside of the pork neck with the BBQ sauce. Put the pork neck to one side for now. Now cut the onions and mozzarella into slices and press the garlic. Between the pork neck slices, put a little garlic, two onion slices (not) from the vegetable onion and a slice of buffalo mozzarella. When you're done with that, you can tie the whole thing together with some food string. Put the vegetable onion slices in the Dutch oven and then the pork neck on top. Now add the beans and the stock. Now simmer for 1.5 hours with the lid closed and check now and again to see if there is enough liquid. I serve it with a delicious floury boiled potato. Enjoy.