Savory Pulled Pork and Ham Croquettes with Blistered Shishito Aioli
These golden-brown croquettes are a revelation, offering an irresistible crunch that gives way to a creamy, rich interior packed with the smoky, savory goodness of pulled pork and the salty bite of diced ham. Each bite is a symphony of textures and deep, comforting flavors, perfectly complemented by the vibrant and subtly spicy blistered shishito aioli. The aroma of fried goodness mingled with the hint of garlic and pepper is truly enticing. This dish elevates humble ingredients into a sophisticated appetizer or a delightful light meal, promising a memorable culinary experience with every perfectly crafted croquette.
Ingredients
- •1 cup smoked pulled pork, finely shredded
- •1/2 cup diced ham, finely diced
- •2 tbsp unsalted butter
- •1/4 cup all-purpose flour
- •1 1/2 cups whole milk, warm
- •1/4 tsp nutmeg
- •Salt and black pepper to taste
- •1 cup panko breadcrumbs
- •1 large egg, beaten
- •Vegetable oil for deep frying
- •For Shishito Aioli:
- •1/2 cup mayonnaise
- •6 shishito peppers
- •1 clove garlic, minced
- •1 tbsp olive oil
- •1 tsp lime juice
- •Salt to taste
- •Optional: Fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the croquette base: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, creating a roux. Gradually whisk in warm milk until a thick, smooth béchamel sauce forms. Stir in nutmeg, salt, and pepper.
- 2
Add the meats: Fold in the finely shredded pulled pork and diced ham into the béchamel. Mix well to combine. Transfer the mixture to a shallow dish, cover with plastic wrap, and refrigerate for at least 2 hours, or until firm.
- 3
Form and bread the croquettes: Once firm, scoop out tablespoon-sized portions of the mixture and shape them into small cylinders or balls. Dip each croquette first into the beaten egg, then roll in panko breadcrumbs, ensuring an even coating.
- 4
Prepare the Shishito Aioli: Heat 1 tbsp olive oil in a small skillet over medium-high heat. Add shishito peppers and cook until blistered, about 5-7 minutes. Let cool slightly, then remove stems and roughly chop. In a small bowl, combine mayonnaise, chopped shishito peppers, minced garlic, and lime juice. Season with salt to taste.
- 5
Fry the croquettes: Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Carefully fry croquettes in batches for 3-5 minutes, or until golden brown and heated through. Do not overcrowd the pot.
- 6
Drain and serve: Remove croquettes with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Serve hot with the blistered shishito aioli on the side. Optional: Garnish with fresh parsley.
- 7
Enjoy these crispy, creamy delights with the unique kick of the shishito aioli.
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