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Fried pork loin and ham balls

Fiona Dunlop from Good Food Live
Try Fiona Dunlop's simple but delicious pork tapas recipe, ideal served with Andalucian-style Spinach with Chickpeas

Fried pork loin and ham balls

Method

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

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

3. Cut each cylinder into 2cm pieces, and squeeze into ball shapes.

4. Heat the olive oil in a large, heavy-based frying pan until very hot.

5. 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.

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Serves: 6

Prep: 15 min, plus 1 hr marinating
Cook: 5 min

Ingredients
250g loin of pork, cut into thin slices lengthways
juice of 1 lemon
100g Iberico ham, cut into 6 slices
salt and fresh ground black pepper, to taste
25g Flour
2 Eggs, beaten
55g dry breadcrumbs
Olive oil, for frying