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