Hopgood’s’ pulled pork croquettes

1.Shred the cooked pork, removing any excess fat and bones. Place in a bowl. Melt 50g of butter in a heavy-based pan, over a medium-low heat. Cook the onion for 5 minutes, or until softened, without colouring. Add the leek and garlic. Cook on low heat for 15-20 minutes, until the leeks and onion are tender. Lightly season. Drain off any excess butter, cool, then add to the pork.

2.Melt the remaining butter in a heavy-based pan over a medium-low heat. Whisk in the flour, and cook, stirring continuously for about 3 minutes. Whisk in the cider until the mixture is smooth. Gradually stir in the milk, a third at a time, until incorporated. Continue cooking and stirring for about 15 minutes until thick and there is no raw flour taste. Add the thyme, cheddar, parmesan, Dijon mustard, Worcestershire sauce and parsley. Cool slightly. Stir into the pork and leek mixture. Season. Cover and refrigerate overnight or until firm.

3.Divide the mixture into 24 small cylinder shapes. Chill for 30 minutes to firm. Arrange three wide shallow bowls in a row. Add the flour to one, egg in the second and the panko crumbs in the third. Roll the croquettes in the flour, dip in the eggs, allowing the excess to drain off, then roll in the panko crumbs, coating well. Repeat with the remaining croquettes. Place on a tray, cover with plastic wrap and chill for at least 2 hours or until firm.

4.Fry the croquettes in oil heated to 185°C until golden brown and piping hot in the middle. Drain on paper towels, season with sea salt and serve 2 per person. Great accompanied by a corn salsa, cherry tomatoes and aioli.