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Ingredients
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Croquettes
Lemon Aioli
Method
Croquettes
- 1
Prepare the Pork Belly
In a pot, add the pork belly and cover it with water. Bring it to a boil, then reduce to a simmer. Cook for about 2 hours or until tender. Let it cool, then chop into small pieces.
- 2
Make the Croquette Mixture
In a large bowl, combine the chopped pork belly, shredded cheddar cheese, mashed potatoes, salt, and black pepper. Mix until well combined.
- 3
Shape the Croquettes
Take a small amount of the mixture and shape it into balls or logs, about the size of a golf ball.
- 4
- 5
Bread the Croquettes
Roll each croquette in the flour, dip it in the egg wash, and then coat it with breadcrumbs. Set aside.
- 6
Fry the Croquettes
In a deep pan, heat the oil over medium heat. Fry the croquettes in batches until golden brown and crispy, about 4-5 minutes per batch. Drain on paper towels.
Lemon Aioli
- 7
- 8
Emulsify the Aioli
Slowly drizzle in the vegetable oil while continuously whisking until the mixture thickens and emulsifies.
- 9
Season the Aioli
Add salt and black pepper to taste. Adjust lemon juice if needed.
