Serbian Warm Cheese and Smoked Pork Skillet

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A classic Serbian warm meze traditionally served alongside a glass of chilled rakija fruit brandy. White brined cheese and smoky cured pork are gently warmed with sweet roasted peppers and onions for a rich, salty, savory bite that pairs perfectly with the fiery spirit.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 36 gFat
• 14 gSaturated Fat
• 18 gCarbs
• 2 gFiber
• 6 gSugar
• 21 gProtein
• 960 mgSodium
• 340 mgPotassium
• 260 mgCalcium
• 1.6 mgIron
• 68 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the roasted peppers

• 2 large red bell peppers (about 8 oz / 225 g each)
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 tsp sweet paprika

For the skillet

• 8 oz (225 g) white brined cheese (sirene or feta), cut into 1/2-inch cubes
• 4 oz (115 g) slanina or thick-cut smoked pork belly, diced
• 1 medium yellow onion, thinly sliced
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh flat-leaf parsley

For serving

• 8 thick slices crusty sourdough or country bread
• Cornichons or pickled red cabbage, for garnish
• Extra-virgin olive oil, for drizzling

Directions

1. Position an oven rack 6 inches from the broiler element and preheat the broiler on high. Rub the whole peppers with 1 tsp of the olive oil and place them on a foil-lined sheet pan. Broil, turning every 3 minutes, until the skins are evenly blackened and blistered, about 10-12 minutes total.
2. Transfer the charred peppers to a bowl, cover tightly with plastic wrap, and let steam for 8 minutes. Once cool enough to handle, peel off the skins, remove the stems and seeds, and tear the flesh into wide strips. Toss with the minced garlic and remaining olive oil; set aside.
3. While the peppers steam, place the diced slanina in a 10-inch cast-iron skillet over medium heat. Cook slowly for 5-7 minutes, stirring occasionally, until the fat renders and the pieces turn deep golden and crisp at the edges.
4. Add the sliced onion to the skillet and cook for 4-5 minutes, stirring, until softened and lightly caramelized. Sprinkle in the sweet paprika and black pepper and stir for 30 seconds to bloom the spices.
5. Lower the heat to medium-low and scatter the cubed cheese evenly over the onion and pork. Spoon the roasted pepper strips on top and warm gently for 3-4 minutes, just until the cheese softens and starts to slump but does not fully melt or brown.
6. Remove from heat, drizzle lightly with olive oil, and scatter the fresh parsley over the top. Bring the skillet straight to the table along with the toasted bread and pickles for a traditional rakija meze presentation.
7. To eat, tear off a piece of bread, drag it through the warm cheese and peppers, and chase each bite with a small sip of chilled plum or quince rakija.

Cook’s Notes

• If you cannot find slanina, substitute an equal weight of thick-cut pancetta or smoked bacon for a similar smoky richness.
• Use a Serbian sirene, Bulgarian feta, or Greek feta that is dry and crumbly rather than an ultra-creamy variety so it holds its shape in the skillet.
• Roasting the peppers over an open gas flame gives the deepest, most authentic smoky flavor for a true meze experience.
• Always serve this dish warm, not hot, so the cheese stays creamy and the rakija does not clash with overly high temperatures on the palate.
• Pair with a glass of slivovitz (plum rakija) for the most traditional Serbian combination; apricot or quince rakija also work beautifully.

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