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.

Makes 1500g.

Mini croquette with puffed pork rind

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Ingredients

225

g

butter, clarified

425

g

flour

75

ml

pork stock

100

ml

pork stock

40

g

gelatine

200

ml

cream

6

 

egg yolks

500

g

pork belly, cooked and finely chopped

200

g

flour

400

g

egg whites

400

g

panko (breadcrumbs)

200

g

Sosa airbag

As needed:

 

salt and pepper

Preparation method

  • Use the clarified butter, flour and the 75ml stock to make a roux. Set to cool.
  • Heat the 100ml 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 Airbag 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, e.g. as in the photo on a skewer served on fried kale.
  • As part of a composition with several pork creations.
  • As part of a composition, e.g. with spinach, fennel, and pork neck.

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