Gastronomixs

Mini croquette with puffed pork rind

Mini croquettes ('bitterballen') are a traditional Dutch snack that can be prepared in a variety of ways. In this recipe, we use pork stock, pork belly and puffed bacon on the outside.

Creation by Maarten Westerhout, student at Cas Spijkers Academie, Breda, the Netherlands.

Mini croquette with puffed pork rind

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Ingredients

175

ml

pork stock

500

g

cooked pork belly

225

g

clarified butter

425

g

flour

2

dl

cream

6

 

egg yolks

40

g

gelatine

400

g

egg whites, for coating

200

g

flour, for coating

400

g

Panko and Air Bag (Sosa), for coating

Preparation method

  • Use the clarified butter, flour and 1/3 of the stock to make a roux. Set to cool.
  • Heat the rest of the stock and dissolve the soaked gelatine in it. Next, mix this with the roux.
  • Use the cream and egg yolks to make a liaison. Remove the roux from the heat and mix in the liaison.
  • Season to taste with salt and pepper and add the cooked, chopped pork belly.
  • Turn this out into a gastronorm container, cover with plastic foil and leave to firm up.
  • When the salpicon is firm, use an ice cream scoop to form balls.
  • Coat the balls in the flour, egg whites and a combination of Panko and Air Bag (Sosa Air Bag is pork rind that puffs up during frying to produce an intense pork flavour).
  • Deep-fry the croquettes at 180°C and then drain on kitchen paper.

Serving suggestions

  • As a snack or amuse-bouche.
  • As part of a composition with several pork creations.

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