Pork Pancake Roll with Filling ("Swine Egg-foo")

Prepare some pancakes in a small frying pan (about the size of a chalice); let's say four or five per person

Make the following filling: sauté the pork with ãloil, salt, salsa, onion, garlic, shallot, paprika and laurel

When it browns, add the wine and simmer slowly until it becomes tender and has plenty of sauce

When it's well cooked, drain the sauce

Cut the pork and ham into small pieces and mix them with the drained sauce

Add the peas

Bring to a boil and thicken with a little wheat bread crumbs

Remove from heat and add half a spoonful of butter, margarine or claybom

Assemble the pancakes in individual plates, four or five per plate, alternating with filling

Pour some sauce over the top with plenty of sauce, and sprinkle with chili flakes.