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)
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