This crumbed pork loin rolled with ham and cheese comes out as neat squares, with cheese running out between the layers of ham at the first bite. The crumb crust fries golden, and it is served with Lean Mayo mixed with chopped pickles and boiled egg.
The hardest part is keeping the cheese inside during frying. The pork has to be pounded to about 2mm and folded so the edges seal, since one open corner lets all the cheese escape. Fry over medium to high heat rather than low, as cool oil soaks into the meat and makes it heavy.
This batch weighs about 931g, at roughly 128 calories per 100g.
Method
Cut 320g of pork loin into slices, pound them to about 2mm thick and season them with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper and 1 teaspoon of seasoning powder.
Cut each slice of cheese into 4 pieces and cut the 2 slices of ham into 3cm squares.
Boil 1 egg, peel it and chop it finely. Beat the other 2 eggs.
Finely chop 2 pickled gherkins and 2 teaspoons of parsley.
Lay a slice of pork flat, stack the ham and cheese on top, then fold it into a 4cm square and press the edges closed.
Heat the oil. Roll each parcel in all purpose flour, dip it in the egg, then coat it in panko breadcrumbs and fry until golden all over. Lift it out to drain.
Make the sauce: mix 4 tablespoons of Lean Mayo with 1 tablespoon of chopped boiled egg, the chopped pickled gherkins and 2 teaspoons of parsley.
Arrange the pork on a plate and serve it with the bowl of sauce.
Tips
Pounding the pork before rolling keeps it tender and lets the seasoning through.
Oil that is too cool soaks into the meat and makes it heavy, so avoid frying over low heat.
Any supermarket cold cuts work in place of the ham.
Lean Mayo has a lighter body, so squeeze the pickled gherkins really dry before mixing and the sauce stays thick.
Sealing the edges and chilling the parcels for 15 minutes before frying holds their shape and keeps the cheese in.
Coat in order, flour then egg then breadcrumbs, pressing gently so the crumbs hold and the crust does not peel in the oil.
Need kOBE Lean Mayo?
The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.