Piggy Croquettes from Cooking for Friends

This recipe for Piggy Croquettes is a great way to use up leftover pork belly or pulled pork. The recipe below is for snack-style bites, but you can up the pork content and serve with some buttered cabbage for more of a hefty dish.

Remember those tooth-breaking toffee apples that you used to get at fairgrounds? The toffee apple sauce here works just as well with these croquettes as it does on top of a scoop of vanilla ice cream.

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Liverpool chef Terry Edwards and his musician best friend, George Craig, believe that the best times in life are spent around the table enjoying a good meal. Building on their experience modernizing favorite childhood staples into satisfying, mouthwatering dishes for friends and family, the pair channeled their love of food, drinks, and music into a unique London dining experience—an eclectic pop-up restaurant they named Check On. As word of their culinary creation spread, Check On’s fabulous food and amazing ambiance won raves from even the most discriminating cosmopolitan palates and revolutionized the London food scene. Cooking for Friends is on sale now! Purchase a copy from your favorite retailer.

pages-from-cookingforfriends_piggy-croquettesPiggy Croquettes with Toffee Apple Sauce


  • ¾ pound cooked pork, chopped
  • ½ pound cold mashed potato
  • Dash of Worcestershire sauce
  • 2 tablespoons freshly chopped cilantro
  • 1 teaspoon chilli sauce
  • 1 cup flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying
  • Salt and freshly ground black pepper

For the toffee apple sauce

  • 1½ cups superfine sugar
  • 6 ounces (1½ sticks) unsalted butter
  • ¼ cup heavy cream
  • 1¼ pounds Granny Smith apples, peeled, cored and diced
  1. Place the chopped pork, mashed potato, Worcestershire sauce, coriander and chilli sauce in a large bowl and mix thoroughly (use your hands if necessary).
  2. Divide the mixture into balls the size of a golf ball.
  3. Arrange the flour, beaten eggs and breadcrumbs in three shallow bowls. Dust the croquettes with the flour, then dip in the egg and finally roll in the breadcrumbs to coat.
  4. When you have coated all the croquettes, chill them in the fridge for 15 minutes.
  5. Meanwhile make the sauce. Put the sugar in a heavy-based pan and place over very low heat until it melts and turns to a golden caramel. Add one-third of the butter and then the cream, and whisk until smooth and glossy (take care, as the pan will hiss and spit when you add the butter and cream). Melt the remaining butter in a separate pan over low heat and add the diced apples. Cook slowly for a few minutes until soft and tender, then add to the caramel. Use a hand-held stick blender to blend to a smooth, thick sauce. Season with salt and pepper and set aside.
  6. Heat a generous amount of oil in a large, heavy-based pan to 350°F (a cube of bread should sizzle and turn golden immediately). Deepfry the croquettes in batches for 4–5 minutes, or until golden brown on all sides. Drain on paper towels before serving with the toffee apple sauce.


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