Thursday, September 17, 2009
I made these Pork Rolls a few days ago. They are usually served as a meat starter in Spanish meals; but, I think they are just great as appetizers and make a wonderful party food. Try it!
Recipe adapted from Traditional Spanish Cooking by Janet Mendel
4 Thinly Sliced Pork Loin
4 Thinly Sliced Serrano Ham
4 Strips of Cheese or Cheese Strings
3 Tbsp Flour
1 Large Egg, beaten
6 Tbsp Breadcrumbs
Olive Oil for deep frying
Placed sliced pork between two layers of cling film and pound thinly with a mallet.
Top each slice of pork loin with a slice of ham and a strip of cheese. Roll up into a cylinder and secure with cocktail sticks if necessary.
Dip in flour, then beaten egg, then breadcrumbs. Fry in oil until browned on all sides. Drain and cut into smaller bite size. Serve immediately.