METHOD
Pork filling:
- Sauté the chopped onions in olive oil until very soft and lightly golden.
- Add the garlic and grated carrot; cook for 2–3 more minutes.
- Stir in the shredded pork and vinegar macho. Cook briefly to combine flavours. Season and let cool.
Assembling the rolls:
- Place a sheet of filo pastry on your work surface. Spoon some filling at one end.
- Roll it up like a spring roll, folding in the sides. Seal the edge with a little water.
- Fry in hot oil (170–180 ºC) until golden and crispy. Drain on paper towels.
Boiled mojo:
- Boil the garlic, cumin, chili, paprika, and salt in water for 5 minutes.
- Blend with the oil and vinegar to a smooth, light sauce.
Yogurt mojo:
- Combine all ingredients and mix until creamy and smooth.
Plating:
- Lay a lettuce leaf on each plate.
- Place two crispy rolls on top.
- Drizzle both sauces over the rolls.
- Garnish with coriander, mint leaves, and pickled onion.
Allergens
- Gluten (flour in brick pastry)
- Dairy (yogurt)
- Sulphites (potentially present in vinegar)
- Possible traces of celery (depending on spice blends)
Ingredients
For the rolls:
- 400 g shredded Canarian pork (leg or shoulder)
- 8 sheets of filo or brick pastry
- 1 large carrot, grated
- 2 medium white onions, finely chopped and sautéed
- 1 garlic clove, minced
- 1 tbsp Canarian vinegar “macho”
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Oil for frying
For the boiled Canarian mojo:
- 2 garlic cloves
- 1 tsp cumin seeds
- 1/2 tsp sweet paprika
- 1 dried chili (optional)
- 100 ml extra virgin olive oil
- 30 ml white wine vinegar
- Salt to taste
- Approx. 100 ml water
For the yogurt mojo:
- 1 plain yogurt (125 g)
- 1/2 garlic clove, grated
- Juice of 1/2 lemon
- 1 tbsp olive oil
- 1 tsp chopped fresh coriander or parsley
- Salt and pepper to taste
For presentation:
- 8 large lettuce leaves (romaine or iceberg)
- Fresh coriander leaves
- Fresh mint leaves
- Pickled red onion (thin slices or petals)
MORE RECIPES
Slow-Cooked Pork with Roasted Sweet Potato Purée and Boiled Canarian Red Mojo by Tasting Spain
Lanzarote Tomato & Cheese with “Lágrima de Malvasía” Oil & Vinegar by Tasting Spain
Aragón Lamb Croquettes with Smoked Mayonnaise
Roasted Squash with Cow’s Milk Ricotta and Baba Ghanoush by Tasting Spain
Squid in Two Preparations with Romesco and Cambrils Curry by Tasting Spain
Matcha by London Essence
Mini Brioche Buns Filled with Slow-Cooked Canarian Kid Goat Meat, Quince Paste Mayo, Crispy Shoestring Potatoes, and Aged Canarian Cheese by Tasting Spain
Sweet Potato “Ensaladilla” with Pickles and Tuna by Tasting Spain
The Fercullen Fáilte
