Little Pork Bombs Recipe
This Little Pork Bombs recipe features juicy pork shoulder slices rolled around melted caciocavallo cheese and fresh herbs, then grilled to perfection. Featured on Bonacini’s Italy, chef Michael Bonacini showcases this beloved street food from southern Italy, creating a smoky, cheesy pork dish that’s incredibly easy to make at home.
The Inspiration
Bombette Pugliesi originate from the region of Puglia in southern Italy, where butchers traditionally prepare these small stuffed pork rolls and grill them over open flames. The name “bombette,” meaning “little bombs,” refers to the flavorful burst of melted cheese and herbs inside each bite.
Chef Michael Bonacini celebrates this rustic Italian specialty on Bonacini’s Italy, highlighting the beauty of simple ingredients prepared with traditional techniques. With just pork, local cheese, and fragrant herbs, Bombette Pugliesi capture the essence of Italian outdoor cooking—bold, comforting, and perfect for sharing.
Ingredients
- 1 pound (454 g) pork shoulder butt, cut into 8 thin slices
- ¾ pound (340 g) caciocavallo cheese
- ½ cup (120 ml) chopped parsley, plus more for garnish
- 2 tablespoons (30 ml) chopped rosemary
- Salt, for garnish
- Oil, for greasing grill
- Skewers
Method
- On a cutting board, place a slice of pork under a sheet of parchment paper, then pound with a meat pounder until thin. Repeat until all slices have been pounded thin.
- Cut the caciocavallo into thin slices, then cut in half.
- Lay a slice of pounded pork down flat, then layer with cheese, parsley, and a little bit of rosemary.
- Roll the slice of pork up so it looks like a fat cigar, then secure by threading it onto a skewer. Repeat with the rest of the slices, threading as many as you can onto one skewer before starting a new one.
- Preheat a grill or grill pan over high heat. Brush with oil.
- Grill skewers, turning, until browned on all sides and cooked through, 6-8 minutes.
- Sprinkle with salt and parsley, then serve.
- Buon appetito!
Serving Suggestions
Bombette Pugliesi are best enjoyed hot off the grill when the cheese inside is still perfectly melted. They make a fantastic centerpiece for a casual outdoor meal, summer barbecue, or Italian-inspired dinner. Serve them alongside grilled vegetables, roasted potatoes, or a crisp green salad to balance the richness of the pork and cheese. Crusty Italian bread also pairs beautifully, helping soak up any flavorful juices. For beverages, a glass of Italian red wine such as Primitivo or Nero d’Avola complements the smoky grilled pork and herbaceous filling. When entertaining, arrange the skewers on a large platter with fresh parsley scattered over top for a rustic presentation.
Final Thoughts
This Bombette Pugliesi recipe celebrates the bold simplicity of southern Italian cuisine. With tender pork, fragrant herbs, and rich melted cheese, these little grilled rolls deliver incredible flavor in every bite.
Chef Michael Bonacini’s take on this Puglian classic proves that authentic Italian dishes don’t need complicated ingredients—just quality products and time-honored techniques. Whether you’re grilling for family or hosting friends, these little pork bombs are guaranteed to impress and bring a taste of Italy straight to your table.