Pulled Pork Croquettes
Tender, flavorful pulled pork is transformed into crispy croquettes, a popular appetizer from the Netherlands.
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Instructions
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Preheat oven to 285F (140C).
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Cut pork into large pieces and place in a baking tin.
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Prepare barbecue sauce by combining ketchup, vinegar, stock, sugar, mustard, Worcestershire sauce, chili powder, and thyme; pour over pork pieces and onion in the baking tin.
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Cover with foil and bake for 3 hours, or until the pork is fork-tender (internal temperature 158F/70C).
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Uncover and bake for another 30 minutes, turning pork frequently.
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Remove pork from sauce, cool, then shred using two forks.
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Fry bacon lardons until crisp, remove, and set aside, reserving the rendered fat.
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Sauté shallots and garlic in bacon fat over low heat; stir in flour and cornstarch to form a roux, cooking for a few minutes while stirring.
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Gradually whisk in warm chicken stock until smooth; remove from heat.
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Soak gelatin in cold water, squeeze dry, then add to the mixture with salt, pepper, and thyme.
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Stir in shredded pork, bacon bits, and 1/5 cup of the reserved barbecue sauce. Mix well and chill overnight.
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Form chilled mixture into uniform, sausage-shaped croquettes.
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Prepare three bowls: one with flour, one with beaten egg, and one with breadcrumbs.
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Dredge croquettes in flour, shaking off excess, then dip each in beaten egg.
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Coat thoroughly with breadcrumbs. Chill for 15 minutes, then repeat the entire breading process for a double coating.
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Deep-fry croquettes at 356F (180C) until golden brown. Alternatively, pan-fry in batches with oil until golden.
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Drain on paper towels and serve hot with lemon, pickles, and grainy mustard.