Pulled Pork Croquettes, Pomme Dauphine and Fennel Puree

Pulled Pork Croquettes, Pomme Dauphine and Fennel Puree

Pulled Pork Croquettes, fennel puree

These pulled pork croquettes are one of my favourite creations. I love pulled pork and pork belly, but hate it when you get served a great big lump with lots of fat all over it. This was my take on combining the two. I’ve made this a few times, simply slow cook a pork belly then fork all the meat and discard the fat. Layer it back up, this time with pastrami and mustard. I’ve also done it with black pudding. It’s put in the fridge to set it’s shape, breadcrumbed and fried for serving. There are several accompaniments to go with this as you wish. Roasted apples, roast garlic bulbs, roast chestnuts, peas, broad beans. The combinations are endless, but the croquettes will go down a storm.

I served this up at a dinner party and I had six clean plates, need I say more. For the starter that evening we had this Tea Smoked Duck, Caramelised Pears and Tomato jam. This recipe has just been published in a recipe booklet. http://www.domu.co.uk/blog/24-restaurant-quality-dishes-make-kitchen/

The company behind www.Domu.co.uk have been around for ten years. They have just brought us a super collection of kitchenware, homeware and gardening tools. These are all European items brought to us in the UK for the first time. They have almost every product under the sun for a foodie like me. For starters, I’ve got my eyes on their sous vide machine. I’ve still not bought myself one, as I can’t quite justify the £250/300 outlay for cooking a few steaks. This one though, maybe be slightly more basic than a high end one, only has +/- 0.5°c control. I think that this is more than adequate. I hopefully will be treating myself or putting it on my Christmas shopping list. I will report further.

Ingredients

    Pulled Pork Croquettes

  • 1kg Pork Belly
  • 100g Pastrami Slices
  • 2 Tsp Dijon Mustard
  • Flour, Egg, Breadcrumbs
  • Pomme Dauphine

  • 50g Butter
  • 50g Flour
  • 50ml+50ml water Milk
  • 2 Eggs
  • 300g Plain mashed potato
  • Fennel Puree

  • 2, finely sliced Fennel Bulbs
  • 500ml Milk
  • 6 slices Serrano Ham

Directions

  1. Cook the pork on a bed on onions with 150ml of stock, covered for 4 hours at 150°c. Remove the pork and with two forks shred the meat. Place a layer of pork about 2cm thick into a loaf tin or other square deep sided dish. Brush the pastrami with mustard and put on top of the pork. Repeat for the next two layers. Spoon some of the cooking juices over the top, these will set and help it keep its shape. Cover and weight with a can of soup or alike. Leave in fridge for at least 4 hours.
  2. For the potatoes, melt the butter and add the flour. Cook for two minutes, add the milk and water and stir until it is all combined into a thick roux. Let cool, add the eggs and seasoning. Now add the flour. Take large teaspoons of mixture and deep fry at 180°c for about 6 minutes until golden and floating. These can be cooked ahead and reheated at 150°c for 15 mins.
  3. For the serrano ham crisps, lay on a baking tray and cook for 15 mins at 180°c.
  4. For the puree, slice the fennel as thinly as possible. Then simmer in the milk for 20 minutes. Puree, season with salt and white pepper. Pass through a sieve.
  5. To finish the croquettes. Cut into rectangles about 4cm square. Flour, egg and breadcrumb them. Shallow fry for 2 minutes a side until golden brown.
To serve, as mentioned above, add your own favourite vegetables and gravy.

7 Comments

  1. You are so right about serving big piles of pulled pork covered with grease. As always your recipe looks fantastic .

  2. What a lovely balance between pork and pastrami and mustard – that fennel puree sounds like a wonderful accompaniment as well – I would not have been surprised if you said those 6 plates were licked clean! 🙂

  3. I don’t like the fat on pulled pork either. It’s not the taste, but the consistency. This looks fantastic.

  4. Recently I made a Toronto Chef’s recipe for meat balls that had pork belly in it, an entire pound of it! One serving was 113g of fat! Seriously! Your dish looks like the best of both worlds, David.

  5. Ooh, these look divine! What a lovely use of pork. I love croquettes in most forms, and these look like they’d be over the top delicious! By the way, did I hear a rumor that it’s your birthday today? If so, Happy Happy Birthday! Hope it’s a fabulous one! =)

  6. While my husband loves pork belly, I’ve never cared for it because of all the fat. You certainly have solved that problem in the most delicious way. 😀

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