Pulled Pork & Stuffing Croquettes
Chipotle chilli, maple, cranberry, and orange braised pork shoulder, sage and onion stuffing, and a super crispy panko coating.
Done in 3 hours
Serves 4
Ingredients
for the pork
750gpork shoulder, diced
100gcranberries
200mlorange juice
300mlchicken stock
1 tbsptomato paste
1 tbspchipotle paste
1 tbsp maple syrup
1red onion, quartered
2red chilli
4garlic cloves
3spring onions
1cinnamon stick
1bay leaf
salt and pepper, to taste
for the stuffing
200gfresh breadcrumbs
1 tbspsage leaves, finely chopped
1onion, finely diced
3garlic, minced
1egg, beaten
100mlmilk
extra virgin olive oil
salt and pepper, to taste
1 tbspunsalted butter
for the croquettes
50gplain flour
2egg, beaten
50gpanko breadcrumbs
rapeseed oil, for frying
Ditch the regular stuffing balls this year, these croquettes will be your new favourite Christmas appetiser!
Method
Season and brown the pork shoulder. Add onion, garlic, chilli, and spring onion. Once slightly charred, add the cranberries, tomato paste, and chipotle. Transfer to blender with orange juice.
Pour over the pork, top up with chicken stock, add the cinnamon stick and bay leaf, then braise 150 C for 3 hours.
Meanwhile, make the stuffing. Saute the onion and garlic in olive oil and a knob of butter. Once soft, add to a bowl along with breadcrumbs, sage, egg, milk, salt, and pepper. Mix well.
Once the pork is tender, remove from the sauce with a slotted spoon and shred with two forks. In a separate bowl, add the pork and a splash of the sauce. Allow to cool in the fridge, saving the reserved sauce for dunking.
Divide the stuffing into 12. Press out into a circle, then fill with some pork. Close the stuffing around the pork so it’s a ball of stuffing with pork in the middle.
Coat in flour, then beaten egg, then panko. Coat again in egg then panko again. Repeat with the rest of the stuffing.
Heat your oil to 180 C, then deep fry until golden brown. Finish with flaky salt. Serve with the reserved pork sauce, and enjoy!
