Cuban-Spanish fusion recipe
Cuban-Style Cachopo Stuffed with Roast Pork, Serrano Ham and Manchego
Breaded veal cachopo stuffed with mojo roast pork, serrano ham and Manchego cheese, served with tostones, avocado and mojo criollo.
- Preparation50 min
- Cooking25 min
- Total time1 h 15 min
- Servings4 servings
- DifficultyMedium
Cachopo is a hearty dish from Asturian cooking: two large, thin veal cutlets that enclose ham and cheese, are breaded and fried until deep golden. Here we give it a Cuban twist and fill it with mojo roast pork, the kind left over from Sunday dinner or Christmas Eve.
The result is a fusion of Spain and Cuba: the crisp Asturian coating on the outside and, inside, juicy pork with garlic, sour orange, cumin and oregano, alongside serrano ham and melted Manchego cheese. It is served with tostones, sliced avocado and mojo criollo on the side for dipping.
Ingredients
Check off the ingredients you have.
For the cachopos
For the marinade
For breading and frying
To serve
Method
- Have the roast pork ready, previously cooked with garlic, sour orange, cumin and oregano. Shred it, let it cool, and drain it well of fat and juices so it does not release moisture inside the cachopo.
AI-generated image.CiberCuba - Pound the veal cutlets until they are large and thin. Lightly marinate them with garlic, sour orange, cumin and oregano, with only a little salt, and pat them dry with paper towel.
AI-generated image.CiberCuba - Assemble four cachopos, each between two separate cutlets. On the bottom cutlet, lay a layer of serrano ham, slices of semi-cured Manchego and the shredded pork, finishing with a little more cheese. Leave a free margin around the edge and close with the other cutlet without folding the first one.
AI-generated image.CiberCuba - Press the edges together well, coat each cachopo in flour, beaten egg and breadcrumbs, and refrigerate them for 15 minutes so the breading sets.
AI-generated image.CiberCuba - Fry the cachopos in batches in oil at about 170 °C until evenly golden and the veal is well cooked. Drain them on a rack.
AI-generated image.CiberCuba - Serve freshly fried, cutting the cachopo on the diagonal so the pork, the slices of ham and the melted Manchego show. Accompany with tostones, sliced avocado and the mojo criollo in a bowl on the side.
