BEER AND MAPLE SYRUP PORK OSSO BUCCO CROQUETTES
Portions : 4 - Preparation time : 15 minutes - Cooking time : 5 hours 30 minutes
Ingredients
- 1 kg (2 lb) Québec pork osso bucco.
- 60 ml (4 tbsp.) Mycryo Cacao Barry butter or canola oil
- 2 carrots, coarsely diced
- 1 onion, coarsely diced
- 4 garlic cloves, chopped
- 30 ml (2 tbsp.) tomato paste
- 3 bottles Leffe brown beer
- 500 ml (2 cups) orange juice
- 90 ml (6 tbsp.) maple syrup
- 2 sprigs thyme
- 1 bay leaf
- 500 ml (2 cups) tomatoes, diced
- 95 ml (3/8 cup) brown stock or broth
- salt and pepper to taste
- 250 g (9 oz) cooked ham, cubed
Breadcrumbs
- 100 gr (3 1/2 oz) flour
- 2 eggs
- 95 ml (3/8 cup) milk
- Breadcrumbs as needed
- Canola oil for frying
Preparation
- Preheat oven, rack in center, to 150°C (325° F).
- Sprinkle meat with salt, pepper and Mycryo cocoa butter.
- In a hot, fat-free frying pan, brown the meat, then set aside in an ovenproof dish.
- In the same pan, sweat the carrots, onion and garlic for 2 minutes, then add the tomato paste and brown for 2 minutes over medium heat.
- Deglaze with the beer, reduce by ¾, then add the orange juice, maple syrup, thyme, bay leaf and tomatoes and cook for a further 10 minutes.
- Finally, add the stock or broth and place in the dish containing the meat.
- Cover with aluminum foil, seal tightly and cook for about 5 hours, until the meat is very tender. Check seasoning.
- Leave to cool, then shred the meat. Remove the bones and fatty parts of the meat.
- Using a food processor, chop the ham fairly finely.
- Mix the shredded osso bucco with the ham. Form into small meatballs.
- Preheat fryer oil to 190° C (375° F).
- Take 3 plates, one with flour, another with milk and eggs, beaten with a fork, and the third with breadcrumbs.
- Roll the meatballs in the flour, then pass them through the beaten egg and milk, and finally through the breadcrumbs.
- Dip the meatballs in hot oil for 2 minutes, until golden brown, then serve hot.
