Cordon Bleu roll roast (from straw pork belly) from the rotisserie

2 kg pork belly

300 g ham

500 g Gouda cheese


Magic Pork Rub:

2 tablespoons sea salt

1 tbsp sweet paprika powder

1 tbsp garlic granules

1 tbsp chili powder

1 tbsp onion granules

2 tsp thyme

1 tsp pepper

Slice the pork belly as a roll roast. To do this, cut into the lower third and open it out. Then make another cut quite centrally. Just watch a video... it's very easy or simply ask your trusted butcher.

Sprinkle the meat with the rub. I would only season the inside, as the spice (especially the paprika) burns quickly on the outside.

Now add the layer of ham. And then spread the Gouda. Don't skimp on the cheese, as some of it unfortunately always runs out when grilling.

Roll up the roast tightly and knot it firmly. Here it is helpful to make not just one loop, but 5 loops at a time. This makes the knot hold much better (especially if you are working alone). It is also extremely important to knot the sides very tightly so that the cheese cannot run out.

Preheat the grill to 180 - 200 degrees. I didn't use a deflector stone - just a pan of water.

It took me about 2 hours to get the roast to a core temperature of a good 70 - 75 degrees.


Enjoy your meal!