{"id":688,"date":"2026-09-30T08:42:29","date_gmt":"2026-09-30T08:42:29","guid":{"rendered":"https:\/\/engelsman.nu\/?page_id=688"},"modified":"2026-09-30T09:30:52","modified_gmt":"2026-09-30T09:30:52","slug":"varkenshaasje-grillen","status":"publish","type":"page","link":"https:\/\/engelsman.nu\/?page_id=688","title":{"rendered":"Varkenshaasje"},"content":{"rendered":"\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"473\" data-id=\"683\" src=\"https:\/\/engelsman.nu\/wp-content\/uploads\/2026\/09\/c1_20260930_10332503-1024x473.jpeg\" alt=\"\" class=\"wp-image-683\" srcset=\"https:\/\/engelsman.nu\/wp-content\/uploads\/2026\/09\/c1_20260930_10332503-1024x473.jpeg 1024w, https:\/\/engelsman.nu\/wp-content\/uploads\/2026\/09\/c1_20260930_10332503-400x185.jpeg 400w, https:\/\/engelsman.nu\/wp-content\/uploads\/2026\/09\/c1_20260930_10332503-768x355.jpeg 768w, https:\/\/engelsman.nu\/wp-content\/uploads\/2026\/09\/c1_20260930_10332503-1536x709.jpeg 1536w, https:\/\/engelsman.nu\/wp-content\/uploads\/2026\/09\/c1_20260930_10332503-2048x946.jpeg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"473\" data-id=\"684\" src=\"https:\/\/engelsman.nu\/wp-content\/uploads\/2026\/09\/20260906_184956-1024x473.jpg\" alt=\"\" class=\"wp-image-684\" srcset=\"https:\/\/engelsman.nu\/wp-content\/uploads\/2026\/09\/20260906_184956-1024x473.jpg 1024w, https:\/\/engelsman.nu\/wp-content\/uploads\/2026\/09\/20260906_184956-400x185.jpg 400w, https:\/\/engelsman.nu\/wp-content\/uploads\/2026\/09\/20260906_184956-768x355.jpg 768w, https:\/\/engelsman.nu\/wp-content\/uploads\/2026\/09\/20260906_184956-1536x709.jpg 1536w, https:\/\/engelsman.nu\/wp-content\/uploads\/2026\/09\/20260906_184956-2048x945.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Bereiding<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Haal het vlees 20-30 minuten uit de koelkast. Dep het droog en smeer dun in met olie. Bestrooi het met zout en peper.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Verwarm de grill tot 150-160 graden. Steek de kernthermometer in het dikste gedeelte.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">Tip: een varkenshaas loopt vaak aan \u00e9\u00e9n kant dun uit. Je kunt dit gedeelte omklappen en vastmaken met slagerstouw. Zo voorkom je dat dit dunne einde te ver doorgaard.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\">Indirect garen<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Maak een indirecte zone. 1 brander aan en leg het varkenshaasje naast de brander, niet erboven. Deksel dicht en hou een kerntemperatuur aan van 57-58 graden. Dit duurt ongeveer 20-30 minuten. <br><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Sizzle zone<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Zet de Sizzle op maximaal, zo heet mogelijk. Voor het afgrillen kun je het vlees heel dun bestrijken met een mengsel van: olijfolie, teentje knoflook, beetje rozemarijn, snufje zout en een half theelepeltje honing. Op de Sizzle zal de honing karamelliseren, dat wordt heerlijk!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Gril het haasje rondom voor een mooie bruine korst. Ongeveer 30-45 seconden. <br><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Rusten<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Laat het vlees nog 5-8 minuten rusten in aluminium folie. De kerntemperatuur mag oplopen naar 63 graden. <br><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Geniet!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bereiding Haal het vlees 20-30 minuten uit de koelkast. Dep het droog en smeer dun in met olie. Bestrooi het met zout en peper. Verwarm de grill tot 150-160 graden. Steek de kernthermometer in het dikste gedeelte. Tip: een varkenshaas loopt vaak aan \u00e9\u00e9n kant dun uit. Je kunt dit gedeelte omklappen en vastmaken met [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-688","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Varkenshaasje - Grillen met Parkinson Hoe gril ik een varkenshaasje met een knapperig honing korstje? 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