One of my subscribers on my YouTube channel is from the Netherlands and sent me a recipe for croquettes which is a popular dish over there (read more about that here). The guy that sent me the recipe is also a fellow BBQ YouTuber (check his channel out here) and so to stay true to our niche, the recipe he sent me calls for pulled pork 🙂 The original recipe is by Frits De Jonge and it’s based on a shrimp croquettes recipe by Cees Holtkamp who I was told is “one of the best bakers in Holland.”
Though I’ve got this post slotted as a “Leftover Monday” installment, these aren’t quick and easy to make, but they are in fact a great way to utilize leftover pulled pork. I’ve got the recipe and instructions he sent me basically just copied and pasted below (with a few of my comments added). You’ll have to convert the measurements or you can just watch the video below of myself making these from start to finish. I also took a few pics and posted those below to walk you through parts of the process.
1 onion, chopped
10 grams of butter
2 teaspoons BBQ rub of your choice
550 ml of water
1 beef stock cube
80 grams of butter
500 grams of the broth from above
6 g of gelatin soaked in cold water (3.5 sheet of gelatin)? ***I’m not sure if sheets are available here in the U.S. b/c all I could find is the powder kind…***
2 egg yolks
50 grams of whipped cream
300 grams of pulled pork, chopped
White pepper? (I used black)
Chipotle Tabasco (I didn’t use this)
10 g flour
Melt the butter in a pan and fry the onion in it. When the onion is soft, add the water, the BBQ rub and the stock cube and bring to the boil. When it cooks, take the broth of the heat. Let the broth cool down completely and pour it through a sieve.
Melt the butter in a pan with a thick bottom until the butter is bubbling but not brown. Add the flour and stir the butter and flower with a whisk for two minutes, until its done. You will see a kind of crumbly mass this is a roux. Now add, little by little, the broth to the mixture, stir, then add more if the previous amount is absorbed by the roux. Let the stew cook, stirring for a bit until it no longer tastes floury, so occasionally a taste. Is the floury taste away then take pan from the heat. Add the squeezed gelatin leaves and stir well. Beat the egg yolks with the cream, add to the stew and season strong with salt, white pepper and a few drops of Tabasco Chipotle. Finally put in the pulled pork . Pour the whole batch into a bowl and leave overnight to cool in the fridge.
Divide the ragout in portions of 40 grams. This is the easiest with a small icecream scoop. Shape the pulled pork croquettes and roll it through the fine breadcrumbs. Beat the egg white with the flour and place in a bowl, add the Panko in another bowl. Now roll the croquettes with one hand in the egg white and with the same hand place them in the Panko bowl. With your other hand (clean hand), throw the Panko on croquette and roll them through the Panko, this way you have a hand that is wet from the egg white and a dry hand for the breadcrumbs, otherwise you will in no time be up to your armpits under a thick layer of breadcrumbs.