Cheesy Pork Figones is a uniquely Spanish tapa that hails from the charming city of Zamora in the northwest of Spain, a city known for its Romanesque architecture, medieval charm, and vibrant culinary traditions. The name “figones” is derived from the establishment where this popular snack was first created — El Figón. In old Spanish, “figón” refers to a modest tavern, often frequented by locals and known for serving hearty, unpretentious fare. The name carries a sense of rustic tradition and culinary comfort, and this dish embodies that ethos perfectly: simple, satisfying, and bursting with flavor.
As with most tapas, the concept behind Cheesy Pork Figones is rooted in communal enjoyment. Tapas were originally developed as small food servings meant to accompany a drink, fostering social interaction and variety in eating. The figones follow that tradition, offering a delicious bite-sized delight that’s ideal for sharing with family or friends over a glass of Spanish beer or wine.
This particular tapa balances richly savory ingredients to create a harmonious layering of flavors and textures. Ground pork—seasoned and juicy—forms the core of the roll. Crispy bacon brings both salt and succulence while adding depth to the pork. A strip of sharp cheddar cheese is tucked inside each morsel, melting during the fry and adding a gooey richness that ties it all together. The entire roll is then dipped in a spiced beer batter, a technique that enhances flavor and texture. The subtle bitterness of the beer works with the turmeric and olive oil to produce a golden, crunchy shell that contrasts beautifully against the hearty interior.
Frying is an essential part of the recipe—not just for crispiness but for achieving that indulgent, golden exterior traditionally associated with Spanish street food. It’s important to heat the oil to just the right temperature (about 180°C) to avoid overcooking and to keep the rolls light instead of greasy.
What makes the figones truly special is their wide appeal and versatility. While they originate from Zamora’s old-town taverns, their delicious simplicity has seen them rise to prominence across households and restaurants throughout Castile and León, and even beyond. They fit seamlessly into tapas spreads, make for comforting appetizers, or can be served as a quirky main course when paired with salad or roasted vegetables.
Moreover, the recipe allows for customization. Although the classic version uses cheddar and plain ground pork, home cooks can get creative by using chorizo for a spicy kick or Manchego cheese for a more authentically Spanish taste. Some modern interpretations even swap the pork for turkey or chicken for a leaner version.
Cheesy Pork Figones may have started in a humble tavern, but its irresistibly savory flavor and crunchy texture mean it now holds a beloved place in kitchens and tapas bars alike. Whether you’re planning a festive dinner party or simply want to bring some Spanish flair to your weeknight meal, figones are a guaranteed crowd-pleaser that celebrate tradition, taste, and the warmth of good company.
Cheesy Pork Figones
Ingredients
Roll Ingredients
10 slices bacon - cut in half
1 cup ground pork (minced pork)
5 slices cheddar cheese - cut in 4 strips
Frying Batter Ingredients
- 350 grams all-purpose flour
¼ cup beer
1 teaspoon olive oil
1 pinch salt
1 pinch baking powder
1 pinch turmeric - for colour- 2 cups olive oil - for deep-frying
Instructions
Frying Batter Instructions
- Mix all the ingredients until you see no flour lumps. Cover and let rest for 30 minutes. The final consistency should be similar to pancake batter.
Rolls Instructions
- Cut the bacon slices, sandwich size, into 2 equal strips. Then cut cheese strips of half the width of the ham. Set aside.
- Arrange the pork, the cheese strips and the ham strips on top of the other.
- Roll the assembly and secure each roll with a toothpick.
Frying Instructions
- Pour the olive oil into a small pan and heat to medium, around 180 degrees Celsius. The oil musn’t give any smoke.
- 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.
