Ham Bon Bons

Recipe by: Darina Allen

Thanks to Daniel of Dante’s Deli Armagh for sharing this crunchy, irresistible and very moreish recipe

Ham Bon Bons

SERVES

40

PEOPLE

Ingredients

  • 1.5kg pork knuckle

  • 1 star anise

  • 2 bay leaves

  • 2 sliced white onions

  • 1 tbsp black peppercorns

  • 100g brown sugar

  • 100g sweet paprika

  • 50g salt

  • 1 tsp whole grain mustard

  • 1/2 tsp chilli powder

  • 100g chopped gherkins

  • 500ml apple juice (Long Meadow Farm)

  • For the breadcrumb coating

  • 4 tbsp white flour (plain or gluten free)

  • 1 egg, beaten

  • 100ml whole milk

  • 150g Panko breadcrumbs

  • Salt and pepper, to taste

Method

  1. Mix all dry ingredients to make a rub.

  2. Coat the pork in mustard and cover in the dry rub.

  3. Add chopped onions, cider and pork to an ovenproof dish. Cover and cook at 160°C (320°F) for 6 hours

  4. Allow the pork to cool.

  5. Shred, weigh out 60-80g of pork mix, taste for seasoning and roll into walnut size balls.

  6. Coat the bon bons in flour, dip in egg wash and coat in breadcrumbs.

  7. Keep in the fridge or immediately deep fry until golden brown and piping hot through. Serve with a chosen relish or chutney.

You may also like...