Boricua Style Pork Croquettes

The Kitchen Doesn't Bite

 30 Minutes   25 croquettes

By

A memorable croquette… My God! They came out sooo good that you must try to make them! I call them ‘’Boricua” because I used the leftovers of the roasted pork I made after seasoning the pork Boricua Style, from last night’s dinner, as I learned in my family. You can make these fried patties with the pork you make in your own style and with your own seasoning, just remember that the more flavor in the pork, the more flavor into the patties as well. If you want them to taste the same as the ones I made, just prepare the pork as I do.

What you need to have:

  • 1 pound of shredded pork leftovers.
  • ½ big onion finely chopped.
  • 1 tablespoon of fresh cilantro, chopped.
  • 4 cloves of garlic, finely minced.
  • 1/4 cup of all-purpose flour.
  • 1/2 cup of whole milk.
  • 1/4 tablespoon of nutmeg.
  • Salt and pepper
  • 4 beaten eggs
  • 4 ounces of bread crumbs (unseasoned)
  • Olive oil (better if you also use pork fat too)
  • Canola or sunflower oil (to fry)

What you need to do:

  1. In a big pan, add the oil enough to cover the bottom of the pan (better if you also add a little bit of the juice/fat that was released while roasting the pork).
  2. Add the garlic and cook it for two minutes on medium temperature (don’t let it burn).
  3. Then add the onion and cook until transparent (translucent, about 5 minutes.
  4. Add the pork and keep stirring until meat is completely shredded and well mixed with all the ingredients.
  5. Add half of the flour and keep stirring. Then add half of the milk and stir. Once the mixture has dried, repeat the process and keep stirring.
  6. Add the nutmeg, cilantro, salt and pepper to taste.
  7. Put on a plate and let cool down a bit.
  8. Then shape the croquettes, either rounded or long.
  9. After making all the croquettes, soak them in egg wash, then cover them with bread crumbs and put them aside.

You can freeze them in a zip bag or fry them right away. The frying oil can't be extremely high because it will burn the croquettes in 5 seconds and they will still be cold inside. They should come out golden and hot after at least 1-2 minutes in the oil. If you freeze them before frying, don’t forget to defrost them before and then fry them a litter longer.

I promise they are easy to make and once you taste them, you will say: They are totally worth it! Doreen was right, The Kitchen Doesn’t Bite!!!!

Doreen Colondres - Celebrity Chef - Sommelier latina - best latin chef

Doreen Colondres

Corporate and celebrity chef, best seller cookbook author and food and wine editor.

Doreen Colondres is a graduated chef and certified wine connoisseur. Cookbook author of “La Cocina No Muerde”. A tireless traveler, food and wine editor, food and wine ambassador, educator and consultant. She is internationally recognized for encouraging people to enjoy the time with spend in the kitchen. Her mission is to convince us that cooking is a heritage and a fun tradition that is relaxing, easy, romantic, but more importantly, healthy.

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