• 100g Mainland Unsalted Butter    
  • 100g plain flour
  • 1L Anchor Blue Top Milk
  • 1 pinch ground nutmeg
  • 1 pinch ground clove
  • 375g Mainland Smoked Chedder (grated)
  • 350g cooked pork belly trimmings (diced)
  • 25g chopped chives
  • Season to taste    

Crumb Mix

  • 200g panko or gluten free breadcrumbs
  • 25g chopped parsley
  • 25g lemon zest
  • 50g Mainland Shredded Parmesan



  1. Make a roux by melting the butter and adding plain flour and stir until smooth
  2. Add milk and whisk until smooth and thickened
  3. Add spices and cheese, whisk until smooth
  4. Fold in pork belly & chives
  5. Chill uncovered until set, roll/cut to desired size & shape and double crumb in crumb mix
  6. Deep fry croquettes at 1600°C until crispy and golden brown

Portion yield – 15-30 croquettes (depending on desired size)

Apple & Celeriac Remoulade

  • 2ea granny smith apple (julienne)
  • 1ea celeriac (peel & julienne)
  • 25g chives (chopped)
  • Zest of 1 lemon
  • 20g mayo (just enough to bind)
  • Season to taste 



  1. Julienne apple & celeriac
  2. Add all other ingredients & season to taste


Pork Crackling Puff (Chicharon)

  • 1kg pork skin (cleaned of all fat)
  • Water (enough to cover skin) 
  • Pinch of salt 



  1. Boil skin in salted water for 4 hours on medium heat until very soft (but not falling apart)
  2. Scrape ALL fat off the underside on the pork skin
  3. Place Skin side up on lined trays and dehydrate overnight at 100°C or until completely hard
  4. To Serve: deep fry (fully submerged will achieve the best results)
  5. Season with sea salt 


The Result