John Myers
Contents
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Ingredients
This is how the pig melts with the pepper ...
- 800 g Pork fillet
- 3 tbsp Pork fat (lard)
- 3 tbsp Colorful peppercorns
- 1 L Vegetable broth
- 250 g Sour cream
- Salt
- Pepper
- 2 tbsp Corn starch
The croquettes - simply made by yourself
- 250 g Waxy potatoes
- 500 g Floury potatoes
- 3 Free range eggs
- Salt
- Pepper
- Freshly grated nutmeg
- 50 g Breadcrumbs
Instructions
The piggy ..... that's how it works
- Heat the lard in a saucepan and then add the fillets (leave whole - do not cut) and sear them on all sides. Salt and pepper.
- Then add the vegetable stock, add the peppercorns and simmer.
- The meat should still be tender. If you touch it with a fork, the resulting dent should disappear again - don't let it simmer for too long - otherwise there is a risk that the meat will become very dry.
- Now put some of the juice in a separate saucepan. Add sour cream and mix. Season again with salt and pepper and, if necessary, thicken with cornstarch.
The croquettes are made ...
- Peel and cook the potatoes. I always boil the potatoes in lightly salted water - this saves additional salting - as this way the potatoes absorb the salt more easily.
- Now grate or mash the potatoes. I prefer the grater - it's quick and easy and the dough turns out nice and fine.
- Now add the salt, pepper and fresh nutmeg to the potato batter.
- Add the eggs and mix everything together.
- Let stand for about 10 minutes (can be longer). The dough must rest so that the ingredients can combine optimally.
- If there is a need, you can add flour to the dough - to make it firmer.
- Now form small rolls and then roll them in breadcrumbs.
- Heat the oil in the deep fryer and deep-fry the croquettes for about 6 minutes (3 to 4 minutes are sufficient for smaller ones).
Just put everything together ...
- Now just cut the meat, serve the sauce and add the croquettes ... a pleasure.
Nutrition
Serving: 100gCalories: 113kcalCarbohydrates: 7gProtein: 6gFat: 7g
