Cheesy Pork Figones: Crispy Beer-Battered Pork Rolls
Cheesy pork figones is a Spanish snack that's perfect to serve when you have guests over. Try the easy recipe here.
Equipment
Deep heavy-bottomed saucepan or small deep fryer
Instant-read thermometer
Wooden toothpicks
Slotted spoon
Large mixing bowl
Wire cooling rack
Kitchen paper (paper towels)
Ingredients
Roll Ingredients
10 slices bacon - cut in half crosswise to make 20 half-strips
1 cup ground pork - minced pork, about 8 oz / 225g
5 slices cheddar cheese - each cut into 4 strips to make 20 strips
Frying Batter Ingredients
2¾ cups all purpose flour (plain flour Australia and UK) - about 350g
¼ cup beer - 60ml, lager or pale ale
1 teaspoon olive oil - for batter- ½ teaspoon fine sea salt
1 teaspoon baking powder
¼ teaspoon turmeric - for colour- 2 cups olive oil - 475ml, or enough for 2 inches depth, for deep-frying
Instructions
Frying Batter Instructions
- In a large mixing bowl, combine the flour, beer, 1 teaspoon olive oil, salt, baking powder, and turmeric. Whisk until smooth with no flour lumps. Cover and let rest at room temperature for 30 minutes. The final consistency should be similar to pancake batter — if it is too thick, add beer or water 1 tablespoon at a time until it coats the back of a spoon.2¾ cups all purpose flour (plain flour Australia and UK), 1/4 cup beer, 1 teaspoon olive oil, 1/2 teaspoon fine sea salt, 1 teaspoon baking powder, 1/4 teaspoon turmeric
Rolls Instructions
- Cut each bacon slice in half crosswise to make 20 half-strips. Cut each cheddar slice into 4 equal strips to make 20 cheese strips. Set aside.10 slices bacon, 5 slices cheddar cheese
- Take about 1 tablespoon of ground pork and flatten it slightly. Place a cheese strip on top, then lay a bacon half-strip over the cheese.1 cup ground pork, 10 slices bacon, 5 slices cheddar cheese
- Roll everything up tightly, starting from one short end, and secure each roll with a wooden toothpick pushed through the centre. Repeat to make 20 rolls.
Frying Instructions
- Pour the olive oil into a deep heavy-bottomed saucepan and heat to 350°F / 180°C over medium heat. Use an instant-read thermometer to monitor — the oil should shimmer but must not smoke.2 cups olive oil
- Place the bowl with the batter close to the pan and coat the rolls in batter, one by one, then dip them in the oil.
- Fry the figones in batches of not more than 3 to 4 until golden and crisp. Using a slotted spoon, take them out to a plate covered in kitchen paper to eliminate some of the oil and serve immediately while the coating is crispy and the cheese is melted.
Notes
Storage: Keep leftover figones in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer at 375°F / 190°C for 8–10 minutes — avoid the microwave as it makes the coating soft and the cheese rubbery.
Make-Ahead: Assemble and toothpick the raw rolls up to 24 hours in advance and refrigerate uncovered on a plate. Mix the batter fresh on the day you fry.
Freezing: Freeze the raw assembled rolls (before battering) for up to 6 weeks. Thaw fully in the fridge overnight before battering and frying. Do not freeze battered or fried figones — the batter becomes soggy and does not recover its crispness.
Substitutions: Swap cheddar for mozzarella for a stretchier melt, or use turkey bacon for a lighter version. Lager or pale ale works best for the batter — avoid stouts or dark beers which can overpower the flavour. For a non-alcoholic version, use sparkling water.
Pro Tips: Use an instant-read thermometer to confirm the internal temperature reaches 160°F / 71°C — ground pork must be fully cooked through for safety. Pat the assembled rolls dry before dipping in batter for better adhesion. A light dusting of flour on the rolls before battering also helps the batter grip.
Important Note: The batter liquid ratio in this recipe may need adjustment. 350g flour with only ¼ cup beer may produce a thick paste rather than pancake batter consistency. If the batter is too thick after resting, add beer or water 1 tablespoon at a time until it coats the back of a spoon.
Nutrition
Serving: 1servingCalories: 304kcalCarbohydrates: 13gProtein: 5gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 12mgSodium: 124mgPotassium: 56mgFiber: 0.5gSugar: 0.1gVitamin A: 43IUVitamin C: 0.1mgCalcium: 46mgIron: 1mg
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