Pork Belly Croquettes with Roasted Corn Cream
Portion/Yield:Serves approximately 22
Pork Belly is food for the gods in our home. We love and support Suffolk pig farmers as that is where we have spend a lot of our time. Dingley Dell pork is some of the best, we understand this business and understand what it takes to rear a pig for the market. Pig farmers do what they do for the love of their industry and deserve a lot of respect for it.
I used the sous-vide cooking method cooking the pork belly, this method is well known and some loves it and some hate it. I believe if it’s done well with care and understanding, it’s superb. The easiest explanation is; it’s a slow cooking process where the pork is first sealed in a plastic bag under high pressure with aromatics, then cooked in a water bath at controlled low temperatures for a long period of time. The results are tender, moist and incredibly flavoursome pork if the method is followed correctly. It does take 12 hours but is worth every minute. The tender flavoursome pork flesh is unbelievably moist and delicious.
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 with the crumbs, fry them and serve as required.
Ingredients & Method
For the Sous Vide Pork Belly
- 500g pork belly, rind removed
- 50g port wine
- 50g soy sauce
- sea salt and freshly ground black pepper
- 1 cinnamon stick
- 1 clove of garlic, peeled and cracked
- 2 star anise
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
Roasted Corn Cream
- 1 corn on the cob
- 1tbs olive oil
- salt and pepper
- 100ml white chicken stock
First prepare the sous-vide pork belly. 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. Cool in ice water to set the pork.
Once the pork is cooked and cooled 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.
Min the meantime make the roasted corn cream. 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.
When ready to serve, heat the deep fat fryer and 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 in batches for about 4 -5 minutes until golden brown and crispy, drain them with a slotted spoon onto the kitchen paper.
Serve with the warm roasted corn cream.
Use small pipettes and fill with roasted corn cream, insert into each pork belly croquette for an interesting and different presentation.