Marion

Ingredients

• 250g pork loin , cut into thin slices lengthways
• juice of 1 lemon
• 100 g Iberian or Serrano ham , cut into 6 slices
• salt and freshly ground pepper to taste
• 25 g flour
• 2 eggs , beaten
• 55 g dry breadcrumbs
• olive oil for frying

Method

Marinate the pork loin in the lemon juice for 1 hour.

Place a piece of ham on each pork slice, season, and roll up lengthwise to form cylinders.

Cut each cylinder into 2 cm pieces, and squeeze into ball shapes.
Heat the olive oil in a large, heavy-based frying pan until very hot.

Dip the pork and ham balls first in flour, then egg, then breadcrumbs. Fry a few at a time in very hot oil, browning on all sides. Drain on paper towels and serve at once.

Disclaimer:

The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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Method