Cachopo with pork, a traditional Asturian dish that prepares with veal fillets stuffed with ham and cheese, but we can currently make multiple ways. To elaborate this version of the typical recipe, we can use the back, the sirloin or lean parts of the pig if we want the cachopo to be even more tender. The filling can also vary it. The traditional one is done with ham and cheese slices, but you can put the cheese that we like, peppers, mushrooms, bacon, etc. It is a simple and fast dish to prepare that it is very juicy, since the flighter of egg and bread makes the meat very good. At home you will surely like everyone and ask you to make this recipe over and over again. Stay in recipes forgratis to know how to make pork.
| 🚻 4 Diners | 🕘 15m | 🍵 Main Diver | 🤯 Dictation |
| Ingredients to make pork: |
| 4 Double pork or pork loin to fill 4 slices of serrano ham or sweet 4 slices of cheese 2 eggs 200 grams of breadcrumbs 1 glass of oil 1 pinch of salt |
| Additional characteristics: medium cost, fried |
Ingredients to make pork:
1. Cojas The piece of meat that you take to make the recipe, ask in the butcher shop to prepare it to fill. If it is not possible, you will have to open it at home with a good knife to make an extended piece. Done this, crush the meat with a roller so that it is thinner.
2. Sala a little meat, but not much because the ham is already salty. If you use sweet ham (ham york) to fill your pork, then you can be a little more generous with salt.
Trick: The traditional Asturian cachopo is prepared with serrano ham, but you can make small modifications if you wish, as long as you maintain the technique of filling and cooking.
3. To start filling, place a ham strip on one sides of the extended fillet. Look at the image. You can make a large or several smaller cachopus if you prefer to opt for individual rations.
4. above the ham put the cheese in slices. So that it does not get when frying, you can leave it in half. Remember that you can use the type of cheese that you like the most. That you can leave in half so that the meat is not raised.
5. Close the steak passing over the empty end. Then, with the help of wooden sticks, it seals the edges so that the pork hub is well closed and the filling does not leave.
6. Prepare the battering by putting the breadcrumbs on a plate and in another the beaten egg. Pass the pieces of cachopo first through the egg soaking them well and then by the breadcrumbs, squeezing well so that the well sealed edges remain. Place all the pieces on a plate or fountain and leave them in the fridge for a couple of hours or until eating them, thus a more tight batter will form and it will be better when frying it. This is a very effective trick that will allow you to be very crispy on the outside and juicy inside.
7. When you are going to cook the meat, put abundant oil in a pan and heat it over medium heat. Once the oil is hot, fry the pork hounds for 2-3 minutes on each side if you want a crispy batter to remain and the meat is done inside.
8. As the hounds are doing, take them out and leave them on a plate with cooking absorbent paper to remove excess oil.
9. serves immediately to enjoy meat with very hot molten cheese. And ready! This easy is the pork cachopo recipe. If you feel like knowing the traditional recipe, do not miss how to make a channel of Asturian veal.
