Pork Belly Croquettes with Roasted Corn Cream
Pork Belly is food for the gods in our home.
I use the sous-vide cooking method for this recipe of Pork Belly Croquettes . It does take 12 hours but is worth every minute. The tender flavoursome pork flesh is unbelievably moist and delicious.
As it’s time consuming, I normally cook double the amount of pork belly. We end up having two meals and the opportunity to make two delicious dishes.
Equally if you are planning a party then the time is well spent as it’s worth the praise that you will receive at the end. You can cook the belly a few days in advance, and on the day pre-coat the pieces, fry them and serve as required.
Sous Vide Pork Belly
- 500g pork belly, rind removed
- 50g port wine
- 50g soy sauce
- course sea salt and freshly ground black pepper
- 1 cinnamon stick
- 1 clove of garlic, peeled and cracked with the back of your hand
- 2 star anise
Preheat the water bath to 82°C.
Wear clean disposable rubber gloves when preparing this stage. Place the belly on a large plate and rub the course sea salt and freshly cracked black pepper in to the belly.Place the belly into a clean large vacuum bag. Add the rest of the ingredients and seal on hard vacuum.
Cook the belly for 12 hours at 82°C in the preheated water bath. Cool in ice water to set the pork.
Pork Belly Croquettes
- 440g cooked cold belly of pork
- 2 large free range egg whites
- 4tbs plain flour
- salt and pepper
- 1 tsp smoked paprika
- 300g Panko honey breadcrumbs
Cut the cold cooked belly in 20g pieces.
In a large bowl mix the smoked paprika, flour, salt and pepper. Roll the pork belly cubes in the seasoned flour, dust and scatter them on a large tray.
Whisk the egg whites until just before soft peak.
Spread the breadcrumbs on a tray.
Dip each flour dusted piece of pork belly in the egg white and then roll it in the breadcrumbs.
Place the coated belly pieces on a tray ready to be deep fat fried.
Roasted Corn Cream
- 1 corn on the cob
- 1tbs olive oil
- salt and pepper
- 100ml white chicken stock
Preheat the oven to 180°C.
Rub the corn on the cob with the olive oil and seasoning. Place the corn on a baking tray on the middle shelf of the oven and roast for 20 minutes until the kernels are tender.Remove the kernels with a sharp serrated knife.
Puree the corn with the stock until smooth and creamy. Adjust the seasoning if needed.
Assembling the canapés
Heat the deep fat frying oil to 160°C. I recommend that you use a deep fat fryer with a thermostat as it could be dangerous.
Line a large tray with kitchen paper. Fry the pork belly croquettes until golden brown and crispy, drain them with a slotted spoon onto the kitchen paper.
Garnish each cube with the Roasted Corn Cream. Let the pork belly cool for a couple of minutes before serving.
Makes approximately 22 croquettes
Food Fanatics Tip
Use small pippetts and fill with roasted corn cream,insert into each pork belly croquette for an interesing and different presenation.