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.
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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.