1st year Apprentice Nathanial 's Pork Croquette

1st year Apprentice Nathanial 's Pork Croquette

(Makes 6 croquettes)

• 1 Shoulder of pork de-boned
  
• 2kg duck fat or Vegetable oil
  
• 2 bay leaves
  
• 4 cardomom pods
  
• 1 cinnamon stick
  
• 2 star anise
  
• ½ bunch sage
  
• Zest of 1 orange
  

Put all ingredients in a large oven proof dish, and bake in a slow oven (140 degrees) for 4-5 hours,
or until pork falls apart (Flakes)

Take pork out of fat, remove spices, roughly shred meat and add Salt and pepper to taste.
Drizzle a little of the remaining fat over the pork to combine it together.

Roll meat to form a sausage shape (7cm diameter) and wrap in glad wrap . Thoroughly chill before cutting
into 3cm thick disks.

Crumb disks in breadcrumbs (PANKO - Japanese crumbs) are recommended for best results.
Pan fry in duck fat until golden,

To plate, place some mashed potato on centre of plate, sit a pork croquette on top. Slice a pickled fig in half and place on top of croquette. You may also serve with a rocquette salad.

Fig Pickle

• ½ cup water
  
• ½ cup white vinegar
  
• ½ cup red wine vinegar
  
• ½ cup red wine
  
• 1 cinnamon stick
  
• 1 star anise
  
• 1 bay leaf
  
• 2 cloves
  
• ½ cup brown sugar
  
• 1 tbl salt
  
• zest of 1 mandarin or orange
  
• ½ kg Figs
  

Combine all ingredients except Figs in a pot, bring to boil, set aside.
Pack the Figs in a jar, pour pickling mixture over figs. Refrigerate and leave overnight.

**Pickled figs will last for up to a month in liquid.
**Serve Pickled figs with smoked meats, duck or a salad

Downloads:

• Printable version April2010.pdf (PDF 74.8 kb)

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