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Pork Rolls-Flamenquines

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

Pork Rolls-Flamenquines
(Printable Recipe)


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.


  1. I know this is something my guests would love. Question though..what is the orange bit in the middle. I see melted white cheese, is this cheddar not quite melted?

  2. these look amazing little tapas! would you think any dipping sauce necessary?

  3. Hi Lori, the orange bit is in fact cheddar cheese.

  4. @Ravenous Couple: I served them with a spicy tomato sauce that is meant for deep fried potatoes. (Patatas Bravas). I will post the recipe soon.

  5. The toothpicks look awesome, where did you get them Angie? Are they reusable?

  6. Hey Quinn, those toothpicks are available at most local grocers over here in Vancouver.

  7. I love this idea! It looks like such a great party food.

  8. Hi Angie, this is a great party food :) thanks for sharing this. What kind of olive oil do you use for deep frying?

  9. Hi Elin, I used regular Olive Oil. You can use Canola oil too.

  10. Hello i´m spanish chef with 20 years of experince, will never put sauce in the flamenquin, put in separate bowl "alioli" sauce, bravas sauce it´s ok. The cheese is optinoal, the origin of flamenquin is without cheese but with boil egg. This recipe of flamenquin is very good secret that is absent to the recipe and use in Cordoba is put in the mortar salt, garlic, parsley and olive oil, mixed, before to put the serrano ham, put this mixed of the mortar over the fillet loin pork......I hope help you.


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