Flamenquín (Crispy Ham & Pork Rolls)
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Starters
- Cuisine: Spanish
Description
Golden and crumbed, these Spanish pork rolls are stuffed with smoky ham and melted mozzarella, and served with a fresh lemony salad.
Ingredients
Flamenquín
4 boneless pork chops
Salt and pepper, to taste
8 slices smoked ham
150 g fresh mozzarella, cut into strips
Crumbing
150 g flour
2 eggs, beaten
150 g panko breadcrumbs
Salt and pepper, to season
Neutral oil, for frying
To Serve
1 Tbsp (15 ml) chopped chives
Small-leaf mixed salad leaves
Olive oil
1 lemon, juiced
Instructions
Flamenquín
Place the pork chops, one at a time, between 2 sheets of cling wrap. Using a meat mallet or rolling pin, flatten the pork as thinly as possible. Season with salt and pepper.
Lay the pork flat and evenly layer the smoked ham on top. Place the mozzarella strips along one edge and roll tightly into logs.
Crumbing
Prepare a crumbing station with the flour, beaten eggs and breadcrumbs in separate bowls. Season each lightly with salt and pepper.
Dust the pork rolls in the flour, dip into the egg and coat well in the panko breadcrumbs.
Preheat the oven to 180 °C.
Heat enough neutral oil in a medium saucepan for deep-frying to 170 °C. Fry the flamenquín for 4–5 minutes, rolling gently in the oil to evenly colour all sides until deep golden brown.
Transfer to the oven and bake for 5–8 minutes or until the pork is cooked through.
Rest for 3–4 minutes before slicing into pieces about 4–5 cm thick.
To Serve
Arrange the flamenquín on a serving platter and garnish with chopped chives. Serve alongside the small-leaf salad dressed with olive oil and lemon juice.
