Stuffed Pork Belly Served With Giant Croquettes And Pea Puree

We’re sure you’ve tried chicken cordon bleu before, but we’ve decided to switch things up a bit and stuff deliciously tender pork belly instead of standard old chicken. Don’t worry, we’re keeping the classic ham & cheese combo, but we’re also adding a hint of tangy sweetness with a few new choice ingredients, namely prunes and BBQ seasoning! This delicious main course then gets served alongside giant potato croquettes – which are stuffed with plenty of bacon and cheese – and a smooth, creamy homemade pea puree. This delicious new take on an old classic is the perfect idea for your next family dinner!

Yield: 1
Prep Time: 30 minutes
Cooking Time: 2-3 hours
Difficulty Level: Moderate

Ingredients:

For the stuffed pork belly:

  • 3 lb pork belly
  • 10 slices of ham
  • 10 slices of cheese
  • 1 cup prunes
  • 1 tbsp salt
  • 2 tbsp BBQ seasoning

For the giant croquettes:

  • 2 lbs potatoes, peeled & boiled
  • 4 oz bacon, cooked & diced
  • 1 cup shredded cheddar cheese
  • ⅔ cup flour
  • 5 egg yolks
  • ½ cup potato starch
  • salt & nutmeg to taste
  • flour, egg whites & bread crumbs for the breading

For the pea puree:

  • 2 tbsp butter
  • 1 onion, diced
  • 24 oz frozen peas
  • 3 tbsp heavy cream
  • 2 cups vegetable broth
  • salt, pepper & nutmeg to taste

Instructions:

1. For the stuffed pork belly, cut a deep incision in the side of the pork belly so that it can be stuffed and fill it with the ham, cheese, and prunes. Use toothpicks to secure the cut ends of the stuffed pork belly and use a razor to make a criss-cross pattern in the top surface of the meat. Season the top side of the stuffed pork belly with salt and season the bottom side of the stuffed pork belly with the BBQ seasoning. Place the seasoned, stuffed pork belly on a baking tray, transfer the baking tray to a preheated oven, and cook at 325°F for 2 to 2½ hours, until the core temperature of the meat has reached 175°F.

2. For the giant croquettes, rice the boiled potatoes over a large bowl and combine with the bacon, cheddar cheese, flour, egg yolks, potato starch, salt, and nutmeg. Pipe the mashed potato mixture into a clean Pringles can and freeze for 2 hours. After 2 hours, cut the end off of the Pringles can, push out the frozen mashed potato log, and cut it in half. Dredge each half in flour, egg whites, and bread crumbs. Heat some cooking oil in a large pot to 325°F and fry the giant croquettes for 12-15 minutes, until golden brown.

3. For the pea puree, melt the butter in a saucepan over medium heat and sauté the diced onion. Add the peas, heavy cream, and vegetable broth to the saucepan and let simmer for 5-10 minutes. Puree the pea mixture with an immersion blender until smooth and season with salt, pepper, and nutmeg. Serve the stuffed pork belly with the giant croquettes and homemade pea puree.

Sometimes you have to play around with old favorites in order to come up with something truly new and exciting, and this stuffed pork belly recipe is a great example of that! Between the giant croquettes and pea puree served on the side, you and your family won’t be able to get enough!

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