Flamenquín crispy ham and pork rolls

Golden, crumbed pork rolls stuffed with smoky ham and melted mozzarella, served with a fresh lemony salad.

Cut:
  • Portions: 4
  • Prep: 15 minutes
  • cook: 20 minutes

Ingredients

For the flamenquín

  • 4 boneless pork chops
  • Salt and pepper, to taste
  • 8 slices smoked ham
  • 150 g fresh mozzarella, cut into strips

For the 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

Method

For the 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.

For the 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.

Serving suggestion: Serve as part of a Spanish-style tapas spread for match day, with olives, patatas bravas and crusty bread.