GALICIAN PORK PARCELS

INGREDIENTS (to serve 4)

500 g fillet of Iberico pork 
150 g cured pork shoulder
4 plums 
150 g Arzua cheese
100 g Padron peppers
Cornflour 
Eggs
Breadcrumbs 
1⁄4 litre red wine
Olive oil 
White pepper 
Sea salt

PREPARATION

With a very sharp knife, cut very thin slices of Iberico pork. Season with salt and pepper. Fry the Padron peppers. In the centre of each slice of pork, place cubes of cured pork shoulder, a stoned Mirabella plum, some Arzua cheese and three peppers. Fold the meat over the Galician filling and press down to seal. Coat the parcels with cornflour, then with beaten egg and breadcrumbs, and deep fry until the outside is golden and the cheese inside has melted. Serve with a red wine reduction, preferably Ribeira Sacra.