Pulled pork croquettes with green chilli sauce

ingredients

• Barbecue sauce

  • 1 jalapeño chilli, finely chopped
  • 1/2 cup ketchup
  • 100 millilitre honey
  • 2 clove garlic, finely chopped
  • 1/4 cup brown sugar
  • 1/2 cup cider vinegar
  • 1/4 cup canola oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika

• Croquettes

  • canola oil, for frying
  • 1/2 cup grated carrot
  • 1/2 cup finely diced red onion
  • 1 clove garlic, crushed
  • 500 gram shredded pulled pork (see recipe below)
  • 150 gram plain flour
  • 3 eggs, lightly beaten
  • 4 tablespoon cream
  • 150 gram panko crumbs

• Green chilli sauce

  • 2 green chillies, halved and deseeded
  • 1 cup coriander leaves
  • 1/2 cup sliced spring onions, green parts only
  • 1 green capsicum, deseeded and finely chopped
  • 3 tablespoon cider vinegar
  • 6 tablespoon canola oil
  • juice 1 lime

method

• • 1

    Place all barbecue sauce ingredients in a medium saucepan and whisk well. Bring to the boil, then simmer on low heat for 20 minutes. Set aside to cool.

  • 2

    Heat 1 Tbsp canola oil in a large frying pan until hot and toss in the carrot, red onion and garlic. Sauté for 3-4 minutes or until mixture is soft. Set aside to cool.

  • 3

    Place the shredded pork in a mixing bowl, add the cooked vegetables and 3-4 Tbsp of barbecue sauce (just enough to bind the mixture together – don’t overdo it). Mix together and refrigerate for 30 minutes.

  • 4

    Remove mixture from fridge and shape into 30g cigar-shaped croquettes. Place on a lightly oiled tray and refrigerate for 20 minutes.

  • 5

    Heat a deep fryer or large saucepan of canola oil to 180°C.

  • 6

    Meanwhile, place flour in a small bowl. Whisk together eggs and cream in another bowl. Place panko crumbs in a third bowl. Coat croquettes in flour, shake off excess and dip into egg mixture before rolling in panko crumbs.

  • 7

    Transfer croquettes to hot oil and cook for 2-3 minutes or until nicely golden. Remove and drain on paper towels. Serve with green chilli sauce.

• Green chilli sauce

  • 1

    Combine all ingredients in a blender and pulse until smooth (add 1 Tbsp water if sauce is too thick). Season with salt and transfer to a container with a lid. Green chilli sauce keeps for up to two days in the fridge.