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.
- 1kg Pork Belly
- 100g Pastrami Slices
- 2 Tsp Dijon Mustard
- Flour, Egg, Breadcrumbs
- 50g Butter
- 50g Flour
- 50ml+50ml water Milk
- 2 Eggs
- 300g Plain mashed potato
- 2, finely sliced Fennel Bulbs
- 500ml Milk
- 6 slices Serrano Ham
Pulled Pork Croquettes
- 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.
- 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.
- For the serrano ham crisps, lay on a baking tray and cook for 15 mins at 180°c.
- 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.
- 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.