Crunchy Pork Rolls with Cheese Sauce Recipe

Season ground pork with salt and pepper. Divide mixture into 12 portions and form into balls. 

On a piece of parchment or wax paper (6 inches by 8 inches), flatten and spread a ground pork ball on half of the paper. Put a basil leaf, 1 teaspoon of chorizo bilbao, and a small cube of butter in the center. Using the edge of the parchment paper, roll the pork over the other end tightly to resemble a log. Repeat until 12 logs are formed.

Chill in the refrigerator for at least 2 hours.

Prepare the breading station: In one bowl, place beaten egg. On a plate, place cornstarch and on another plate, place Japanese bread crumbs. Remove pork roll from paper. Dip in egg, roll in the cornstarch, and finally, roll and coat fully with Japanese breadcrumbs. Repeat with remaining pork rolls. 

When ready to cook, heat oil in a deep pan over medium-high heat. Fry pork rolls until golden brown on all sides. Remove from the oil onto paper towels or a wire rack to remove excess oil. Arrange on a serving dish and serve with cheese sauce.

To make the cheese sauce, heat a pan over medium heat. Melt butter and add flour. Stir until flour is combined with the butter. Add milk and cheese. Stir until well blended. Add salt and pepper to taste. Cook until mixture is thick but still a bit runny. Pour over the pork rolls or serve as a dip on the side.