Pork belly & smoked cheddar croquettes
Recipes
1 min read
Ingredients
Croquettes:
| 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 |
Method
Croquettes:
- Make a roux by melting the butter and adding plain flour and stir until smooth
- Add milk and whisk until smooth and thickened
- Add spices and cheese, whisk until smooth
- Fold in pork belly & chives
- Chill uncovered until set, roll/cut to desired size & shape and double crumb in crumb mix
- Deep fry croquettes at 1600°C until crispy and golden brown
Portion yield – 15-30 croquettes (depending on desired size)
Apple & Celeriac Remoulade:
- Julienne apple & celeriac
- Add all other ingredients & season to taste
Pork Crackling Puff (Chicharon):
- Boil skin in salted water for 4 hours on medium heat until very soft (but not falling apart)
- Scrape ALL fat off the underside on the pork skin
- Place Skin side up on lined trays and dehydrate overnight at 100°C or until completely hard
- To Serve: deep fry (fully submerged will achieve the best results)
- Season with sea salt
