- Two whole pork fillets
- Olive Oil
- 1 x round Feta Cheese Sliced into thin slices
- Cheddar Cheese Grated
- German or Swiss Ementhal Cheese Grated
- Ina Paarman Braai and Grill Seasoning
- Alternatively you can add some Peppadews
Cut the two fillets open and cover the inside with olive oil and then spice with the Braai and Grill seasoning.
Now add the Feta, Cheddar and Ementhal cheese onto the insides keeping in mind you still need to close them up.
Now fold the open ends together and close the fillets up with toothpicks. Cover the outside with olive oil and season with the Braai and Grill seasoning.
Now braai with the closed up end first facing the coals while the cheese is still cold. Then turn and braai on the two sides until golden brown and done. Be careful not to let the cheese run out.
Cut into four pieces and enjoy.