A delicious and delicately spiced pulled pork coated in a crispy panko crumb. Makes a perfect canapé or an ideal element to raise your Sunday roast dinner. Serve with pureed parsnip for added elegance.
Slice your onions thickly and lay in the bottom of a roasting tin with a lid. Unroll the pork and cut any string away that may be attached.
Season the pork all over with sea salt and lay on top of the bed of onions. Toss in the thyme, bay leaves, peppercorns and star anise. Add a about 1cm of water to the bottom of the pan and cover with the lid.
Place in a preheated oven and allow to slowly cook for 3-4 hours. Check occasionally. You want the pork to pull apart easily. This happens when the internal temperature reaches 94-96 degrees.
Once at the pulling stage, remove the pork to another dish and pull apart using 2 forks. Save the juice from the pan and strain into a small saucepan and allow to reduce to intensify the flavours. Reduce by about 1/3.
Slowly add some or all of this reduction back into the pork mixing it well through. Taste and season with more salt and pepper if needed. At this stage you can allow the pork to cool and freeze either all together or in batches until needed.
If making the bonbons straight away then allow the pork to cool completely. Once cool, place into the refrigerator until cold and able to shape into balls.
Once cold, shape the pork into small balls on a baking tray lined with parchment paper and place back in fridge to keep cold.
Preheat the oil in a saucepan to approximately 180C, while you prepare the bonbons.
In 3 small, separate bowls prepare your flour, egg and panko breadcrumbs. Season the flour with salt & pepper. In another bowl whisk the egg. One by one, take each pork ball and cover it first in flour, then egg, then panko.
Once the oil is at the correct temperature, slowly fry the bonbons, careful not to overfill the pan or you will reduce the oil temperature causing the bonbons to become greasy. 3-4 bonbons at a time is sufficient. Turn over as needed.
Once golden remove with a slotted spoon to a paper lined tray. They can be served now or kept warm for a short while in a low oven till needed.
You can make and freeze this recipe at various stages depending on how you plan to serve them.
Freeze the pork mixture once cooled in a batches.
Freeze once rolled into pork balls before coating.
Freeze once they are coated, ready for frying.
In each case allow to defrost safely in the fridge overnight and only freeze cooked meat once.
Spiced Pork Bonbons
Amount Per Serving
Calories 117Calories from Fat 36
% Daily Value*
Saturated Fat 1g6%
Vitamin A 16IU0%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •