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.
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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.