Name: Serbian Stuffed Pork Rolls on the Grill
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 stuffed pork rolls
Cuisine: Serbian
Ingredients: 4 thin pork loin cutlets (about 600 g / 1.3 lb total), pounded to 5 mm thick; 8 thin slices streaky bacon; 4 slices smoked ham or pru0161ut (about 100 g); 120 g semi-hard cheese (sir or edam), cut into thin sticks; 1 large roasted red bell pepper, cut into strips; 2 gherkin pickles, sliced lengthwise into thin planks; 2 tbsp yellow or Dijon mustard; 1 tsp sweet paprika; Salt and freshly ground black pepper, to taste; 2 tbsp sunflower oil; 2 cloves garlic, finely grated; 1 tsp sweet paprika; Pinch of dried oregano; 1 small red onion, thinly into rings; 4 tbsp ajvar, for dipping; Lemon wedges

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Stuffed pork rolls are a beloved Serbian grilling specialty, where thin pork cutlets are layered with bacon, smoked ham, cheese, and roasted peppers, then rolled tight and seared over hot coals. The rolls develop a deeply smoky crust while the filling melts into a savory, juicy center, traditionally served with raw onion and ajvar on the side.

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Servings4

Yield4 stuffed pork rolls

Nutrition Facts

Per serving (estimated)

540 kcalCalories
38 gFat
14 gSaturated Fat
4 gCarbs
1 gFiber
2 gSugar
42 gProtein
1180 mgSodium
620 mgPotassium
220 mgCalcium
2 mgIron
18 mgVitamin C
280 mcgVitamin A

Ingredients

For the rolls

4 thin pork loin cutlets (about 600 g / 1.3 lb total), pounded to 5 mm thick
8 thin slices streaky bacon
4 slices smoked ham or pršut (about 100 g)
120 g semi-hard cheese (sir or edam), cut into thin sticks
1 large roasted red bell pepper, cut into strips
2 gherkin pickles, sliced lengthwise into thin planks
2 tbsp yellow or Dijon mustard
1 tsp sweet paprika
Salt and freshly ground black pepper, to taste

For basting

2 tbsp sunflower oil
2 cloves garlic, finely grated
1 tsp sweet paprika
Pinch of dried oregano

For serving

1 small red onion, thinly into rings
4 tbsp ajvar, for dipping
Lemon wedges

Directions

Lay each pounded cutlet flat, season both sides with salt, pepper, and paprika, then spread a thin layer of mustard over the surface.
Layer 2 bacon slices, 1 slice of ham, cheese sticks, pepper strips, and pickle planks across the center of each cutlet, leaving a 1 cm border on the sides.
Roll each cutlet tightly from the short end, secure with 2-3 toothpicks or kitchen twine, and brush the outside lightly with oil.
Prepare a charcoal grill for medium-high heat (about 200°C / 400°F) and oil the grate well; soak hardwood chunks in water for added smoke.
Mix the basting oil with grated garlic, paprika, and oregano in a small bowl.
Sear the rolls seam-side down first for 1-2 minutes to seal, then rotate to brown all sides, about 18-22 minutes total, basting every few minutes with the garlic-oil mixture.
Move the rolls to the cooler edge of the grill, cover, and cook another 5-8 minutes until the pork reaches an internal temperature of 71°C / 160°F.
Transfer to a board, tent loosely with foil, and rest for 5 minutes before removing toothpicks and slicing each roll into thick pinwheels.
Serve warm with sliced raw onion, a spoonful of ajvar, and lemon wedges for squeezing over the meat.

Cook’s Notes

Pound the cutlets to an even 5 mm thickness so they cook uniformly and roll without tearing.
Do not overstuff the rolls, or the filling will burst out on the grill – keep layers compact and tidy.
A mix of charcoal and hardwood like oak or beech gives the most authentic Serbian smoky flavor.
Always let the rolls rest before slicing so the melted cheese sets slightly and juices redistribute.
Leftover rolls are excellent sliced cold and tucked into lepinja flatbread with ajvar for a quick sandwich.

DinnerSavoureux