🍖 Vešalica (Stuffed Grilled Pork)
Vešalica is a Serbian grill favourite: long strips of pork loin or neck, grilled until smoky and lightly charred. A popular version, sometimes called punjena vešalica, is rolled or slit and stuffed with kajmak, ham and cheese, so the creamy filling melts into the meat on the grill. It is served hot with fresh onion, salad and grilled peppers.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 pork neck or loin steaks (about 700 g)
- 80 g kajmak
- 4 thin slices ham (60 g)
- 80 g cheese, sliced
- Salt and pepper
- 1 tbsp oil
Method
- Butterfly each steak, pound it thin and season with salt and pepper.
- Spread kajmak over each piece, add a slice of ham and cheese, then roll up or fold and secure with toothpicks.
- Brush with oil and grill over medium heat for 12–15 minutes, turning, until cooked through and the filling melts.
- Rest for 3 minutes, remove the toothpicks and serve with salad and onion.
How to make it lighter
- Use lean loin rather than neck and trim visible fat.
- Halve the kajmak and cheese inside and add grilled peppers for bulk.
- Serve with a large fresh salad instead of fries.
History
Vešalica belongs to the roštilj (grill) tradition of Serbia and the wider Balkans; the name is usually linked to the Serbian verb vešati, 'to hang', after the long strips of meat.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →