Pork Rolls with Bechamel Sauce

I'm sure you guys have seen this around and for this dish, you're right , its not entirely my original idea. In fact there's a few version of it available online. Pork rolls also known as Flamenquines in Spanish; a delicious tapa. I've been searching for the origin but there's not much info available but it  was said to have relation to the term "flamenco", which means any colourful dish to the native of Andalusia.

You must be wondering why am i serving it with a bechamel sauce instead of salsa, like how the Spanish would. I actually got the idea from a recipe i came across on Flamenquines. In the recipe, we're suppose to dip the rolled pork into the bechamel sauce and then coat it with breadcrumbs and deep fry it. Since i know that i don't have that skill to dip in anything creamy and coat it with breadcrumbs, i opted to serve it as a dipping sauce instead.

Ingredients

PORK ROLLS
* 10 slices of pork loin sukiyaki
* 10 slices smoked black pepper ham
* 10 strips of cheese
* Some minced garlic
* Some minced parsley
* 1 egg, beaten
* Flour to coat
* Breadcrumbs

Method:
1) Place a slice of ham on top of the pork loin and add a strip of cheese on the ham and roll. Secure with a toothpick if needed.
2) Coat the rolled pork with flour and dip it into the beaten egg mixture and coat it with the breadcrumbs mixture; add the minced garlic and parsley into the breadcrumbs.
3) Heat the wok with oil and deep fry until golden.
4) Remove and drain it on a paper towel.
5) Cut about 1/2 inch across and serve.

Note:
I ran out of flour therefore i substituted it with chickpea flour. I add bout 3 tablespoon of chickpea flour and some water to make it into a paste and coat the rolled pork. Instead of breadcrumbs,i added the minced garlic and parsley into some chickpea flour and with the coated rolled pork , i coated it with the garlic-parsley mixture before deep-frying it.

Result, well i think its a little too hard, especially the chickpea coating, i'll definitely use breadcrumbs instead the next time around..  Also, instead of mixing the garlic and parsley together , i think it would be better to spread it on the pork loin instead. Oh well , another round of experiment for me! :)


BECHAMEL SAUCE
* 2 1/2 tbsp butter
* 2 tbsp flour
* 2 cups low- fat milk
* 1/8 tsp nutmeg powder
* Salt to taste
* Pepper to taste

Method:
1) Melt the butter in a sauce pan.
2) Add flour and keep stirring with your whisk.
3) Add the heated milk and stir further.
4) Keep stirring while you season with salt, pepper and nutmeg.
5) If its too thick to your liking, add more milk until it reaches the consistency you like.

Note:
For those that wanna skip the warming up the milk step, like i did, due to sheer laziness :) . All you need to do with the cold milk from the fridge is to add a tablespoon or two of milk at a time into your butter-flour mixture until you finished up the milk and keep stirring with your whisk and you'll get a smooth and somewhat thick sauce.

You can add more nutmeg powder and ground pepper to give the sauce more flavour.

The classic French version of this sauce, they uses white onion that is studded with cloves ( take the cloves and stick it into the onion),instead of adding ground nutmeg . The onion-cloves combination give the sauce a unique flavour.