Pamplona de Cerdo

Ingredients

• 800 g pork loin, in one piece
• 8 slices cooked ham
• 220 g mozzarella or firm melting cheese
• 2 roasted red peppers, from a jar or your own
• 16 green olives, pitted
• 3 garlic cloves
• 3 tbsp chopped parsley
• 1 tsp dried oregano
• 1 tsp sweet paprika
• 2 tbsp olive oil
• 1.5 tsp salt
• Black pepper
• Butcher's string or elastic meat netting

Before you cook

• Butterfly the pork loin and open it out, then pound it to an even 1 cm sheet between two sheets of paper
• Cut the roasted peppers into wide strips
• Slice the cheese into finger-thick batons
• Halve the olives
• Crush the garlic and mix it with the parsley, oregano, paprika, olive oil, salt and pepper

Steps

1. Rub the garlic and herb paste over the cut face of the pork and leave it for 20 minutes.
2. Lay the ham slices over the meat, overlapping them and leaving a clear 2 cm border at the far edge.
3. Arrange the cheese batons in a line along the near edge.
4. Set the pepper strips and olive halves alongside the cheese.
5. Roll the meat up tightly from the near edge, keeping the filling packed as you go.
6. Slide the roll into the netting, or tie it firmly at 3 cm intervals with string.
7. Season the outside of the roll with salt and pepper.
8. Light the grill and let the coals burn down to a steady medium heat, or heat the oven to 200°C.
9. Set the roll over indirect heat, or on a rack in a roasting tin for the oven.
10. Cook for 20 minutes, then turn it a quarter turn.
11. Keep turning every 10 minutes for a total of 40 to 45 minutes, until the outside is browned all round.
12. Check the centre with a thermometer; it should read 68°C.
13. Move the roll to a board and rest it for 10 minutes so the cheese firms just enough to hold.
14. Cut off the netting and slice the pamplona into thick rounds, serving each one with the juices from the board.