Pulled Pork Croquettes

This week’s recipe from the top team at Hopgood’s & Co is for Pulled Pork Croquettes. Head chef Aaron Ballantyne says “this a fun dish to make with the kids and is perfect as an appetiser for a dinner party, the recipe is quite adaptable too, you could use roast ham or chicken instead of pork. Use very tender, juicy meat. Avoid left-over meat from a roast that has dried out.

“The main thing to remember if you are cooking this with the kids don’t let them near the oil used for frying the croquettes, that’s a job for adults.”

Ingredients

• 800g boneless pork shoulder or belly
• 1 tbsp brown sugar
• Salt and black pepper
• 660ml apple cider
• 200 g butter
• 1 onion, finely diced
• 1 small leek, finely sliced
• 2 cloves garlic, crushed
• 150 g flour
• 100 ml extra apple cider
• 400 ml milk
• 1 sprig thyme
• 1 cup grated aged cheddar
• 1/4 cup finely grated parmesan cheese
• 1 tbsp Dijon mustard
• 1/2 tsp Worcestershire sauce
• 1 small bunch Italian parsley, chopped
• 1 cup plain flour
• 3 eggs, beaten
• 200 g panko breadcrumbs
• Vegetable oil, for frying

Method

1. Rub the brown sugar over the pork and season generously with salt and pepper.
2. Put the pork in a big casserole dish, skin-side up, and pour over the cider. Cover with tin foil, then slow roast at 150C for about 5 to 6 hours, or until the meat is very tender and falling of the bone. Check every few hours in case it gets dry – if it does, add more cider or water to keep it moist.
3. Remove the skin from the pork, then shred the meat using two forks, removing any excess fat or bone as you go.
4. Meanwhile – Melt 50g of butter in a heavy-based pan, over a medium-low heat. Cook the onion for 5 minutes until softened, add the leek and garlic. Cook on low heat for 15-20 minutes, until the leeks and onion are tender. Lightly season. Drain off any excess butter, cool, then add to the shredded pork.
5. Melt the remaining butter in a heavy-based pan over a medium-low heat. Whisk in the flour, and cook, stirring continuously for about 3 minutes. Whisk in the cider until the mixture is smooth. Gradually stir in the milk, a third at a time, until incorporated.
6. Continue cooking and stirring for about 15 minutes until thickened and there is no raw flour taste. Add the thyme, cheddar, parmesan, Dijon mustard, Worcestershire sauce and parsley.
7. Cool slightly, then stir into the pork and leek mixture. Season. Cover and refrigerate overnight or until firm.
8. Using clean hands roll the mixture into small cylinder shapes. Chill for 1 hour to firm.
9. Arrange three wide shallow bowls in a row. Add the flour to one, the beaten egg in the second and the panko crumbs in the third.
10. First roll the croquettes in the flour, then dip in the beaten eggs, drain well, then roll in the panko breadcrumbs to coat.
11. Chill for at least 2 hours or until firm.
12. Fry the croquettes in vegetable oil heated to 185°C until golden brown and piping hot in the middle. Drain on paper towels, season with salt, and serve.