Stuffed Pork Cachopo

Name: Stuffed Pork Cachopo
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4 Portionen
Ingredients: 4 piece sirloin or pork loin steaks, double for stuffing; 4 loncha serrano or sweet ham; 4 loncha cheese; 2 piece eggs; 200 gramos breadcrumbs; 1 container oil; 1 pinch salt

Main course

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Cook Time

2 h 30 min

Servings

Difficulty

Easy

Prep Time

30 Min

This Thermomix® recipe for Stuffed Pork Cachopo is ready in 2 h 30 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This stuffed pork cachopo is a traditional Spanish recipe that always triumphs. Preparing cachopos at home is easier than it seems, and with the Thermomix® we can speed up some steps. The secret lies in the quality of the ingredients and a good batter. I usually use sirloin steaks, but the loin also works very well. Serrano ham gives it a delicious salty touch, but if you prefer something milder, you can use cooked ham. Go ahead and try this recipe and surprise your guests! Ideal for a family meal or a special celebration. It can be accompanied with a fresh salad or some French fries.

Ingredients (7 ingredients)

4 piece sirloin or pork loin steaks, double for stuffing
4 loncha serrano or sweet ham
4 loncha cheese
2 piece eggs
200 gramos breadcrumbs
1 container oil
1 pinch salt

Preparation (9 steps)

Prepare the meat

If you don't have the steaks prepared for stuffing, place them between two sheets of plastic wrap and flatten them with a rolling pin until they are thin. This will facilitate filling and rolling.

Season the meat

Lightly salt and pepper the steaks. Keep in mind that the ham already adds salt, so don't overdo it. If you use cooked ham, you can add a little more salt.

Fill the steaks

Place a slice of ham on one side of the spread-out steak, leaving space at the edges. Then, add a slice of cheese on top of the ham. If the cheese is very large, you can cut it in half to prevent it from coming out when frying.

Close and seal the cachopos

Close the steak by passing the empty end over the filling. With the help of wooden skewers, seal the edges so that the cachopo is well closed and the filling does not come out during cooking.

Prepare the batter

In a deep dish, beat the 2 eggs with a pinch of salt. In another dish, place the 200 grams of breadcrumbs.

Batter the cachopos

Pass each cachopo first through the beaten egg, making sure it is well soaked, and then through the breadcrumbs, pressing lightly so that it adheres well, especially on the edges. Place the battered cachopos on a plate and refrigerate for at least 2 hours. This will help the batter adhere better and be crispier when frying.

Fry the cachopos

Heat 1 glass of oil in a frying pan over medium heat. Once the oil is hot, fry the cachopos for 2-3 minutes per side, until golden brown and crispy. It is important not to overload the pan so that the oil maintains its temperature.