Pork belly & smoked cheddar croquettes


Aug 22, 2023

1 min read

100 gr Mainland Unsalted Butter    
100 gr Plain flour
1 L Anchor Blue Top Milk
1 pinch Ground nutmeg
1 pinch Ground clove
375 gr Mainland Smoked Chedder (grated)
350 gr Cooked pork belly trimmings (diced)
25 gr Chopped chives
    Season to taste
Crumb Mix:
200 gr Panko or gluten free breadcrumbs
25 gr Chopped parsley
25 gr Lemon zest
50 gr Mainland Shredded Parmesan
Apple & Celeriac Remoulade:
2 ea Granny smith apple (julienne)
1 ea celeriac (peel & julienne)
25 gr Chives (chopped)
1 zest Lemon
20 gr Mayo (just enough to bind)
    Season to taste
Pork Crackling Puff (Chicharon):
1 kg Pork skin (cleaned of all fat)
    Water (enough to cover skin) 
  pinch Salt
  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:
  1. Julienne apple & celeriac
  2. Add all other ingredients & season to taste
Pork Crackling Puff (Chicharon):
  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


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