Find the smoky, spicy pulled pork recipe here.
This recipe was first published in Taste magazine.
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Ingredients
Barbecue sauce
Croquettes
Green chilli sauce
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
8.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.
