Pig Tail Croquettes with Aioli

Name: Pig Tail Croquettes with Aioli
Yield: Serves 4 as canapés or tapas
Ingredients: 20 ml canola oil; 1 shallot, finely diced; ½ small carrot, peeled and finely diced; ½ stalk celery, thoroughly washed and finely diced; 4 sprigs thyme; 1 bay leaf; ½ teaspoon black peppercorns; 1 cup panko breadcrumbs; 200 ml port; 500 ml red wine; 100 ml veal jus; 3 fat pig tails; oil, for deep-frying; 3 eggs, whisked with a pinch of salt; 2 egg yolks; 2 cloves confit garlic, mashed to a paste; ¼ teaspoon sweet paprika; ½ teaspoon dried oregano; 3 eggs, whisked with a pinch of salt; ½ cup seasoned flour; salt; juice of 1 lemon; 200 ml canola oil (you can use the oil from the confit garlic); ½ teaspoon Dijon mustard; 200 ml canola oil (you can use the oil from the confit garlic); 200 ml canola oil (you can use the oil from the confit garlic)

Preparation info

Serves
4
as canapés or tapas

Difficulty
Medium

Appears in

At Home with Sous Vide

By Dale Prentice

Published 2013

About

This is a fun recipe to cook for canapés or tapas, or as an entrée course at a formal dinner party—it is always a real conversation starter. Pig tails are rich and gelatinous, and this crumb coating provides a lovely contrasting crunch. If you ask nicely at the right time, many butchers will simply give you the pig tails, as they are often discarded.

Ingredients

Main course
Starter
Sous vide

Ingredients

Method