Flamenquín

Rolled Pork Loin with Jamón and Sheep’s Cheese

Preparation info

  • Difficulty

    Easy

  • Tapas

    16

Appears in

MoVida

By Frank Camorra and Richard Cornish

Published 2007

  • About

It is unlikely that these well-salted, cigar-shaped sticks of deep-fried pork loin stuffed with jamón and Mahón cheese will ever be awarded a Heart Foundation tick of approval. But then again stranger things have happened.

Flamenquín are very typical Cordovan tapas. They are so popular that they are sold pre-made. Just as butchers here in Australia are awarded ‘best sausage’ or bakers ‘best pie’, there is an annual ceremony in Córdoba for the best flamenquín. Some Córdobans take this as seriously as we do the Alan Border medal! Flamenquín need a little attention to perfect, but when you do it will be a eureka moment that will change the way you entertain at parties.

Ingredients

  • 500 g (1 lb 2 oz) pork scotch (pork rib eye)
  • 1 teaspoon thyme leaves, chopped
  • 120 g ( oz) jamón, cut into 5 mm (¼ inch) thick strips
  • 200 g (7 oz) Mahón or Manchego cheese, cut into long strips, 5 mm (¼ inch) thick
  • seasoned flour, to coat
  • 2 eggs, lightly beaten
  • 300 g (10½ oz) panko breadcrumbs, seasoned
  • sunflower oil, for deep-frying
  • sea salt flakes, to sprinkle

Method

Preheat the oven to 180°C (350°F/Gas 4). Trim any fat and sinew from the pork loin then cut into eight even fillets. Place the pork fillets, one at a time, between two sheets of plastic wrap. Flatten out the fillet with a meat mallet, fashioning it into a rough rectangular shape about 4 × 10 cm (1½ × 4 inches) and 3 mm (1/8 inch) thick.

Remove the plastic wrap from the fillets and sprinkle each with salt and a little thyme. Divide the strips of jamón and cheese equally among the fillets, laying the jamón and cheese in a single layer, alternately side by side, along the length of the middle of each fillet.

Roll the pork around the jamón and cheese to form a cigar-like shape. Smooth any edges and press them down.

Gently coat the flamenquín in the seasoned flour. Dip into the beaten egg then roll in the breadcrumbs. Heat the oil in a deep-fryer or heavy-based saucepan to 160°C (315°F), or until a cube of bread dropped into the oil browns in 30–35 seconds. Fry in batches for 4 minutes, or until golden brown. Put the flamenquín on a baking tray and bake for 5 minutes to make sure the pork is cooked through. Sprinkle with sea salt flakes and serve immediately. For a tapas size serving, cut the flamenquín in half.