Pamplona – stuffed pork rolls from the barbecue with sweet potatoes

Ingredients for 4 portions

• 800 gPork neck, 4 steaks, about 1 cm thick
• 2 clovesGarlic, finely chopped
• 2 tbspParsley, chopped
• to tasteSalt
• to tasteBlack pepper
• 120 gHam, sliced
• 200 gMozzarella, sliced
• 1Bell pepper, red, in strips
• 12Green olives, pitted, halved
• 12Bacon, rashers

On the side

• 4Sweet potatoes, medium

Method

1. Light a charcoal or wood fire in the barbecue.
2. Let the fire burn down until you have a good bed of embers, about 30 minutes.
3. Place the pork steaks between two sheets of cling film and pound them evenly thin. Spread with the garlic and parsley and season with salt and pepper.
4. Cover each steak with ham and mozzarella and lay pepper strips and olives along the middle. Roll up tightly, wrap each roll in 3 rashers of bacon and tie with kitchen string.
5. Wash the sweet potatoes and wrap each one in foil.
6. Nestle the sweet potatoes in the embers at the side of the fire and put the rolls on the grill rack over medium embers.
7. Cook the rolls for 40–45 minutes, turning them every 10 minutes, until the bacon is golden and the pork cooked through. Turn the sweet potatoes now and then too; they are done when soft all the way through.
8. Remove the string, cut the rolls into thick slices and serve with the sweet potatoes, split open.

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