Pork Belly Croquettes


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 Breadcrumbs from day-old bread
25 gr Chopped parsley
2   Eggs
25 gr Lemon zest
50 gr 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 grated cheese and seasoning.
  4. Fold in Pork belly/ chicken/ bacon.
  5. Chill uncovered until set, roll out 15 – 30 barrel-shaped croquettes and double crumb with a combination of breadcrumbs, parsley, lemon zest, and parmesan.
  6. Deep-fry croquettes at 160 ͦC until crisp and golden brown..
Crumb mix:
  1. Mix together ready to coat your mixture.
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