Charcoal-Grilled Pork Rolls
One of the best ways to cook meat over charcoal! I won’t say these pork rolls are quick and easy - yes, you’ll need to tinker a bit, but the result will exceed expectations. Try it!
Updated : 10 February, 2026
Easy
More than 1 hour.
Ingredients
2 kilograms
Pork
300 grams
Butter
120 grams
Dill
6
Garlic
300 grams
Bacon
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make pork rolls over charcoal? Prepare all the ingredients. Pork loin (center-cut) works best - it’s easy to slice into portions. The butter should be soft, so take it out of the fridge ahead of time.
Step 2
Slice the meat into portions about 1.5-2 cm thick (about 1/2-3/4 in). Pound each piece well with a meat mallet.
Step 3
For the filling, in a deep bowl combine softened butter, chopped dill, and minced garlic cloves. Add salt to taste. Mix with a fork.
Step 4
Slice the dry-cured smoked bacon into strips about 4-6 cm wide (about 1 1/2-2 1/2 in).
Step 5
Spread each pounded piece of meat with a very thin layer of the butter filling - just a little is enough for juiciness and aroma.
Step 6
Place bacon pieces on top of the butter layer, leaving a small margin on one edge. Roll the meat up, starting from the side where the bacon begins.
Step 7
Make all the rolls this way, place them in a container, and refrigerate for 2-3 hours so they can rest.
Step 8
For grilling, you can cut each roll in half and thread onto skewers, or (as in the recipe) place them on a grill grate and cook over hot coals, turning occasionally so they cook evenly.
Step 9
The butter will melt and drip, but it will also soak the rolls from the inside with a buttery flavor - this is what makes them juicy and tender. When the butter drips, flames may flare up - don’t let the fire get stronger, or the rolls will burn.
Step 10
The finished rolls are aromatic and incredibly tasty. Enjoy!
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