Pork Poppers

Pork Poppers (Bombette Pugliesi)


There is no need for specific measurements.

- Thin, pork cutlets
- Bacon or pancetta slices
- Sharp provolone cheese (a sharp cheddar will also work)
- Fresh parsley
- Salt
- Toothpicks
- Extra virgin olive oil

1. Cover the pork cutlets in parchment paper and tenderize them with the smooth side of a mallet or rolling pin until they are as thin and flat as possible.
2. Place a cutlet piece out flat and lay a slice of bacon or pancetta on top of it. It's best to trim the bacon so that the cutlet overlaps it slightly which will make it easier to roll up.
3. Place a small chunk of cheese and a sprig of parsley on one end.
4. Roll the cutlet up like a burrito, tucking the edges in as you go to make a solid roll.
5. Close it by sticking toothpicks all the way through the roll. Repeat with the rest of the pork.
6. Sprinkle with salt and grill browning all sides.


6. Brush a heavy cast iron pan with olive oil and bring up to high heat.
7. Place the bombette on the pan and grill them, flipping often, until seared on all sides and cooked through. There shouldn't be any pink meat visible and keep in mind that the bacon must be cooked on the inside. Sprinkle them with a few pinches of salt as they cook.

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