Andalusian Fried Pork and Ham Rolls
Crispy-fried Spanish pork rolls filled with jamón and cheese, with a golden breadcrumb crust. A show-stopping Spanish tapas that's easier than it looks and absolutely craveable.
- Total time
- 45 min
- Servings
- 4
- Calories
- 485
- Protein
- 32g
Ingredients
- 4 steaks (about 4 oz each) Boneless pork loin steaks
- 8 slices Jamón serrano or prosciutto
- 100 g, sliced into thin strips Manchego cheese or Gruyère
- 100 g All-purpose flour
- 2 whole Large eggs
- 150 g Panko breadcrumbs
- 1 teaspoon Sea salt
- ½ teaspoon Freshly cracked black pepper
- ½ teaspoon Smoked paprika
- 1 liter (for frying) Extra-virgin olive oil or vegetable oil
Instructions
- 1
Take the 4 pork loin steaks and place one on a cutting board. Cover with plastic wrap, then use a meat mallet to gently but firmly pound the steak to about 1/4-inch thickness — you want it thin and even so it rolls easily. Repeat with the remaining 3 steaks. The meat should be thin enough to see light through it, but not torn.
- 2
Lay one flattened pork steak on a clean cutting board. Top with 2 slices of jamón serrano, covering most of the surface but leaving a small border around the edges. Add a small handful of Manchego cheese strips to the center of the jamón.
- 3
Starting from one short end, tightly roll the pork steak into a compact cylinder, tucking in the sides as you go so the filling stays contained. The jamón and cheese should form a seal as you roll. Secure with 2 toothpicks inserted lengthwise through the roll to keep it from unwrapping during frying. Repeat with the remaining 3 pork steaks.
- 4
Set up a breading station with three shallow bowls. In the first bowl, whisk together 100 g all-purpose flour with a pinch of sea salt and cracked black pepper. In the second bowl, crack and whisk the 2 large eggs until no whites remain. In the third bowl, combine 150 g panko breadcrumbs with the 0.5 teaspoon smoked paprika and another pinch of sea salt.
- 5
Pour the 1 liter of oil into a heavy-bottomed pot and set it over medium-high heat. Use an instant-read thermometer to monitor the temperature — you're aiming for 350°F (175°C). This will take about 8-10 minutes. The oil should shimmer and move easily, but not smoke.
- 6
While the oil heats, prepare your flamenquins for coating. Take one pork roll and dredge it thoroughly in the flour mixture, tapping off excess so a light, even coating clings to the surface. This creates a barrier so the egg adheres properly.
- 7
Dip the floured roll into the beaten egg, rotating it with tongs so the entire surface gets coated. Let excess egg drip off for a second — too much and the breadcrumbs won't stick evenly.
- 8
Place the roll into the panko breadcrumb mixture and roll it back and forth, pressing gently so the breadcrumbs adhere to every part. You should see a thick, even golden-tan crust forming. Place the breaded roll on a clean plate and repeat the flour-egg-panko process with the remaining 3 pork rolls.
- 9
Once the oil reaches 350°F, carefully lower the first flamenquín into the oil using a slotted spoon. The oil will bubble enthusiastically — this is what you want. Fry 2-3 rolls at a time (don't overcrowd, or the temperature will drop and they'll absorb oil instead of crisping). Fry for 3-4 minutes, gently rotating them halfway through with a slotted spoon, until the breadcrumb coating is deep golden-brown on all sides.
- 10
Using a slotted spoon or fish spatula, remove the flamenquín and transfer it to a paper towel-lined plate. The toothpicks will be hot — use tongs if needed. Let it rest for 1 minute so the exterior crisps further before serving. The residual heat will continue cooking the pork inside to a safe temperature.
- 11
Once all the flamenquins have been fried and drained, carefully remove the toothpicks from each roll by gripping near the base and pulling straight out. Be careful — the rolls are hot and the filling inside will release heat.
- 12
Arrange the hot flamenquins on a serving platter or individual plates. Serve immediately while the exterior is still crispy and the cheese inside is warm and melted. These are best enjoyed with a cold glass of Spanish wine, fresh lemon wedges, and perhaps a small bowl of alioli for dipping.
Tools you’ll need
- Cutting board
- Meat mallet
- Plastic wrap
- Three shallow bowls
- Whisk
- Instant-read thermometer
- Heavy-bottomed pot (3-quart)
- Slotted spoon
- Tongs
- Fish spatula
- Paper towels
- Serving platter
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