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- 1 pork knuckle on the bone (salted)
- 100 g mirepoix
- Bouquet garni (1 sprig flat parsley, 2 sprigs of fresh thyme, 1 bay leaf)
- 200 g duck fat
- Black pepper
- 100 g pork rillette
- 200 g almond potatoes (peeled)
- 80 g Snøfrisk® Original
- 10 g chives
- 2 eggs
- Panko bread crumbs
Place the pork in a pot and cover with water. Add mirepoix and the bouquet garni. Cook under a lid until very tender, so tender you can pull it apart with a fork. This will take approximately 3 hours depending on size.
Heat up the duck fat with a lot of fresh thyme. Pull the pork knuckle into smaller pieces. Mix at low speed in a food processor while, at the same time, slowly adding the duck fat. Add parsley and black pepper to taste.
Peel and cook the almond potatoes in salted water until soft. Let cool down for 10 minutes. Mix the pork rillette, potatoes, Snøfrisk® and chives with your hands in a bowl. Refrigerate for 30 minutes.
Roll the croquettes into small balls and bread them in the following order: flour - beaten eggs - panko. Deep fry at 170°C until golden brown and serve.