Pork Croquettes Recipes

PORK PATTIES

Steps:

• In a bowl, combine all of the ingredients; mix well. Shape into six patties. Fry in a skillet until meat is browned and cooked through.

PORK CROQUETTES

Steps:

• Cook and stir onions, jalapeno peppers and crushed red pepper in small skillet sprayed with cooking spray on medium-high heat 10 min. or until onions are crisp-tender.
• Combine meat, potatoes and cheese in large bowl. Add onion mixture; mix well. Cool completely. Shape into 15 (3-inch) sausage-shaped croquettes. Dip croquettes, 1 at a time, in egg then in cracker crumbs, turning to evenly coat both sides of each croquette.
• Heat oil in large saucepan to 375°F. Add croquettes in batches; cook 3 min. on each side or until golden brown on both sides. Drain on paper towels. Serve warm.

KOROKKE (JAPANESE POTATO AND GROUND MEAT CROQUETTES)

Steps:

• Put potatoes in a saucepan and add water to cover the potatoes sufficiently. Turn the heat on high and bring to a simmer.
• Cook potatoes until a bamboo skewer or a thin knife can get through to the centre of the potatoes easily. This will take 15-40 minutes depending on the size of the potatoes (note 5).
• When the potatoes are cooked, drain into a colander. Peel the potatoes immediately and place them into the saucepan just emptied. It is very hot so use a cloth or layers of kitchen paper to hold the potatoes.
• Using a potato masher, mash the potatoes mostly but leaving some tiny chunks of potatoes.
• While boiling potatoes, heat 1 tablespoon oil in a fry pan over medium high heat. Add onion and sauté until the onion becomes translucent and soft (about 3-5 minutes). Add pork, salt & pepper and cook, breaking it up as you go until browned and cooked through.
• Add the cooked mince to the potatoes in the pot (discard oil if accumulated in the fry pan), then the Korokke Flavouring ingredients. Mix well (note 6).
• Divide the potato mixture into 12 equal balls. Flatten them and shape into oval patties, about 2cm/¾" thick.
• Place flour, egg and breadcrumbs in a shallow plate or bowl individually.
• Coat each patty with flour, egg, then breadcrumbs.
• Heat oil in a deep fry pan over medium heat. Fry the patties for 1-2 minutes until the breadcrumbs become golden brown. You can fry more than one patty at a time but do not overcrowd the fry pan.
• Serve immediately with shredded cabbage with a stem of parsley leaves, accompanied by tonkatsu sauce.

DUTCH MEAT CROQUETTES

Steps:

• Saute onion in butter (or broth) until tender.
• Add crumbs (or bread or mashed potatoes) to onion.
• Add seasonings, aroma and parsley to mixture.
• Add meat.
• Add broth or water if too dry.
• The mixture should be firm and stick together to form and hold shape.
• Form into 8 cylinder, balls, or pattie shaped croquettes.
• Coat with bread crumbs, then dip in the egg white, then in the bread crumbs again.
• Cook quickly in preheated hot oil until the outside is brown and the croquette is heated/cooked throughout.
• Serve hot with french fries and salad.

PULLED PORK CROQUETTES

Steps:

• Gather the ingredients.
• Preheat the oven to 285 F / 140 C. Cut the pork into large pieces and place in a large baking tin.
• Mix the ketchup with the vinegar, stock, sugar, mustard, Worcestershire sauce, chili powder, and thyme to create a barbecue sauce. Add the onion and pour over the meat.
• Cover the baking tin with foil and allow to cook for approximately 3 hours, or until you can cut into the pork with a spoon. (If you have a meat thermometer , the core temperature of the meat should be at least 158 F / 70 C. The cooking time may vary depending on the size of the cuts of meat and the fat content thereof.)
• Remove the foil from the baking tin and place back in the oven for the final 30 minutes, turning the meat often.
• Remove the pork from the barbecue sauce and allow to cool.
• Once it has cooled, use two forks to pull the pork into juicy little threads.
• Gather the ingredients.
• Fry the bacon lardons in a heavy-bottomed sauté pan to render the fat . Remove the crisp bacon bits from the pan and set aside.
• Turn the heat low, and sauté the shallots and garlic in the bacon fat. Add the flour and cornstarch and stir to form a roux , cooking for a few more minutes on very low heat, while stirring continuously so that the roux doesn't catch.
• Meanwhile, warm the chicken stock and add to the roux little by little, whisking to prevent lumps. Remove the pan from the heat.
• Soak the leaf gelatin in cold water for 5 minutes to soften, then remove and gently squeeze to remove any excess water. Add the gelatin to the mixture in the pan. Season with the salt, pepper, and thyme.
• Now add the pulled pork, the bacon bits and 1/5 cup of the barbecue sauce in which you cooked the pulled pork. Mix well and allow to rest overnight in the refrigerator.
• When rested, use a spoon to create evenly sized balls and roll these into sausage-shaped croquettes.
• Gather the ingredients.
• Assemble three soup bowls: fill the first with flour, the second with beaten egg, and the third with fresh breadcrumbs (see Tips).
• Dredge the croquettes in the flour, making sure that they are evenly coated. Shake off any excess flour.
• Dunk the croquettes briefly, one by one, in the soup bowl with the beaten egg mix, allowing any excess egg to drip off.
• Transfer the croquettes, one by one, to the dish with the bread crumbs. Toss each one in the bread crumbs until it is thoroughly coated. Chill the croquettes for 15 minutes to help the coating adhere better. Now repeat the entire process so that each croquette gets a double coating of flour, egg, and breadcrumbs.
• Deep-fry at 356 F / 180 C in a deep-fat fryer until golden brown. (If you don't have a deep-fat fryer, fill a heavy-bottomed sauté pan or wok with enough oil to come about halfway up the side of a croquette. Use sunflower oil or another oil suitable for high temperatures. Heat the oil until a few breadcrumbs sizzle when tossed in. To prevent overcrowding of the pan, fry the croquettes in small batches for a minute or two on each side, or until golden brown.)
• Drain the croquettes on paper kitchen towels and serve hot with wedges of lemon, pickles, and grainy Dutch mustard .
• Enjoy! Tips:

CREPINETTES (PORK SAUSAGE PATTIES) WITH APRICOTS AND PISTACHIOS

Steps:

• Mix sausage, salt, pepper, cayenne pepper, dried sage, fresh sage, pistachios, and apricots together in a mixing bowl with a fork until just combined. Divide into 4 portions and shape into patties about 3/4 inch thick.
• Cut caul fat into pieces about 2 or 3 inches larger than the crepinette patty. Wrap patty in the caul fat with ends tucked on the bottom. Patties need to be completely covered. If your caul fat pieces are small, you can overlap to completely cover each patty. Trim any excess caul fat, if desired. Place patties on a plate and cover with plastic wrap; refrigerate overnight.
• Heat 1 tablespoon oil in a skillet over medium heat. Place crepinettes smooth side down in pan. Let brown 3 or 4 minutes on each side. Blot some of the rendered fat with a wadded up paper towel. Pour in a splash of white wine; cover. Cook covered until interior of patties reaches a temperature of 145 degrees F (63 degrees C), or another 5 minutes. Uncover and turn crepinettes to coat with the pan brownings and to reduce some of the wine.

PORK BREAKFAST PATTIES

Steps:

• Combine all ingredients except oil in a large bowl until well blended.
• Shape mixture into 2 inch balls. Flatten each ball into a patty 4 inches in diameter.
• Heat 1 tsp oil in a large non-stick frypan over medium heat. Cook patties in batches, adding additional oil as necessary, until browned on both sides and completely cooked, about 5 - 6 minutes per side. Cooked patties may be frozen for up to 2 months. If freezing, layer patties with wax paper in an airtight container.

DUTCH KROKETTEN (CROQUETTES)

Steps:

• If using left-over chicken or turkey, chop it finely and set aside. Continue with the recipe from Step 3, using stock to make the sauce rather than water, and add the chicken or turkey to the sauce at Step 6.
• If using veal or beef, season with salt and pepper to taste.
• Place a large pan over medium-high heat and melt 2 tablespoons of butter. Add the veal or beef, wine, onion, clove, bay leaves, nutmeg or mace, parsley, thyme, lemon zest or juice and water. (Use chicken stock if you have chosen to use chicken or turkey.) Bring to a boil, then reduce heat and simmer for 45 minutes to an hour. By this time the meat should be tender (or if using poultry, the stock will be bursting with flavor).
• Strain the stock and reserve, along with the meat. Finely chop or cut the meat into into small pieces.
• Melt the remaining butter in the pan, stir in the flour and keep stirring for a few minutes on low heat. Don't let it brown. Slowly and gradually add the stock and cook over moderate heat, stirring until the sauce is smooth and thick. Add more flour, or corn starch to thicken the sauce if necessary. Cool slightly and add the 3 egg yolks and mix well (reserve the whites for later).
• Add the veal, beef, chicken or turkey, mix well and season to taste. The mixture should be thick and stiff by this time.
• Set the mixture aside to cool thoroughly. When ready, cut or separate the stiff, thick mixture into rolls about 1.5" thick and about 3" long.
• Spread the crumbs on a clean, dry chopping board. Slightly beat the eggwhites in a deep plate until just incorporated. Roll the croquettes through the breadcrumbs, then through the egg whites and again through the crumbs. (Make sure that the second coating of crumbs is even and thick and no meat mix sticks out, otherwise the croquettes may burst when being deep fried).
• Deep fry the croquettes in batches of four or five for about 4 minutes, or until they are golden brown. Drain on absorbent paper.
• Serve hot, with French fries or fresh chunks of bread. The best way to season is to slather with mustard, as the Dutch do!

POTATO PORK CROQUETTE: KOROKEE

Steps:

• Heat the grapeseed oil in a large skillet over medium-high heat.
• When it begins to shimmer, add the ground pork and cook for about 10 minutes until it begins to brown. Using a slotted spatula, temporarily transfer meat to a plate, drain the excess fat from the skillet and return the pork to the pan. Add the soy sauce and cook for 2 or 3 minutes to allow the flavors to integrate, then season to taste with salt and pepper. Stir in scallions, and cook for 2 or 3 more minutes, then remove from heat and let cool to room temperature.
• While the meat is browning, boil the potatoes until tender and drain well. Mash the potatoes with butter. (You want these potatoes to be "tight" mashed potatoes, not loose.)
• In a medium saucepan, combine orange juice, pineapple juice, lime juice and green curry paste. Allow to reduce by half over medium heat.
• Heat the oil in the deep-fryer to 375 degrees F or as directed in the manufacturer's instructions for similar foods.
• Combine the mashed potatoes with the pork mixture and roll into golf-ball sized spheres. Roll in the bread crumbs and add to the deep-fryer basket. Cook until golden brown and drain on paper towels.
• Remove sauce reduction from heat and whisk in cubed butter.
• Spoon some sauce onto a serving plate and use as a dipping sauce for the korokee.

CHICKEN CROQUETTES

Steps:

• For the croquette batter: In a heavy pot, heat the milk and chicken stock on the stove and then add the white pepper, fresh parsley and salt, if needed. In a separate heavy pot, melt the butter and add the minced celery. Stir in the flour and cook for 3 minutes. Pour in the hot milk and stock and stir until thickened and smooth. Fold in the chicken meat and allow to cool.
• Breading the croquettes: Shape 3-ounce portions of croquette batter in the shape of a cone and place on a tray lined with waxed paper. Next make an egg wash from the milk, eggs and salt. Dip the croquettes in the egg wash and then into the flour and let stand a few minutes. Finish breading by dipping the croquettes back in the egg wash and then rolling in breadcrumbs.
• For the chicken gravy: Melt the butter in a 1- or 2-quart saucepan, and stir in the flour. Pour in the stock and whisk until smooth. Bring to a boil, reduce the heat and cook for 20 minutes. Add the fresh parsley, white pepper and salt, to taste, (if fresh stock was used).
• Cooking the croquettes: Fry the croquettes in a pot with salad oil or liquid shortening, heated to 350 degrees F, until golden brown, 2 to 3 minutes. Drain well and blot on paper towels. Place on a bed of mashed potatoes and top each croquette with chicken gravy.