Roll up thin pork fillets around the cheesy mint filling and serve on a bed of smoky tomato sauce.
- For sofrito, heat olive oil in a frying pan over medium heat, add onion, garlic, pimenton and 1 teaspoon salt and cook for 5 minutes or until soft. Add tomatoes and cook for 5 minutes or until softened slightly. Add sherry and simmer for 8 minutes, then season with freshly ground black pepper.
- For gypsy pork rolls, trim sides of pork straight so pieces are approximately 14cm x 16cm. Top each with 4 pieces ham, scatter with cheese and cover with a few mint leaves. Roll up from the long side, wrap 2 pieces of bacon around the roll at each end and secure with toothpicks. Season with sea salt and freshly ground black pepper. Heat olive oil in a frying pan over medium heat, add rolls and cook, turning, for 10 minutes or until browned all over. Add 125ml 1/2 cup) water, cover and cook for another 2-3 minutes or until cooked through. Remove from pan, cut in half diagonally and serve with sofrito, scattered with remaining torn mint leaves.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set