Pamplona de Puerco (Barbecued Stuffed, Rolled Pork)
Pamplona de Puerco (Barbecued Stuffed, Rolled Pork) is a traditional Uruguayan recipe for a classic dish of butterfiled pork with a cheese and bell pepper filling that's rolled, oiled and barbecued to cook. The full recipe is presented here and I hope you enjoy this classic Uruguayan version of: Barbecued Stuffed, Rolled Pork (Pamplona de Puerco).
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Ingredients:
2 pork tenderloins (about 325g each)
salt and freshly-ground black pepper, to taste
1 large red bell pepper,
2 slices provolone cheese (6mm thick and about 55g each)
1 to 2 tablespoon olive oil, for basting
Method:
Trim the pork of any excess fat and sinew, then cut each crosswise in half. Butterfly each piece and pound to 6mm thick so you end up with 4 x 18cm pieces. Season liberally with salt and freshly-ground black pepper.
remove the stem and seeds from the bell pepper and cut it lengthwise into 6mm wide strips. Cut each slice of cheese into 6mm wide strips. Arrange 4 to 5 strips each of pepper and cheese lengthwise across each piece of pork, alternating pepper and cheese and leaving a 1cm border on each side. Roll up the first piece of the pork to enclose the filling and form a compact cylinder. Tie the roll in several places with butcher’s string or pin it shut with small metal skewers. Assemble the other pamplonas the same way.
Preheat your barbecue to medium-high.
When ready to cook, brush the pamplonas lightly with oil and season with salt and black pepper. Arrange them on the hot barbecue grill and cook, turning with tongs, until the pork is browned on all sides and is cooked through (about 16 to 20 minutes).
Transfer the pamplonas to a plate and remove the butcher’s twine or skewers. Allow to rest for 5 minutes before slicing. Traditionally the roll would be served whole on a plate, but I like to cut it crosswise into 12mm thick slices, fanning the slices out on the plate to create a pinwheel effect.
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