Pork Giniling Croquette is a simple appetizer dish made from pork giniling and mashed potato. By definition, a croquette is a roll composed of any meat and veggies that are coated with egg and bread crumbs. The crumbs can be your plain bread crumb, Italian bread crumbs, or Panko. I used the latter for this recipe because the texture gets really nice and crispy when fried properly.
I like to eat this croquette version simply with ketchup. I also tried it with homemade ranch dip and it was also a perfect combination.
The cooking video below will show you exactly how I prepared this dish from scratch. I made use of leftover pork giniling and some homemade mashed potato. The links for these recipes are provided below in the recipe section.
As I mentioned, this is an appetizer dish. However, it can also be eaten for breakfast. You can also treat this as some sort of bar food such as fried mozzarella sticks that you can have while drinking beer or any other beverage. On a side note, thinking about mozzarella sticks just reminded me about the Filipino Cheese Sticks that I used to make. I really have to make one this Halloween weekend.
Try this Pork Giniling Croquette Recipe. Enjoy!
Pork Giniling Croquette
Ingredients
- 2 cups mashed potato get recipe here
- 2 cups pork giniling get recipe here
- 3 eggs
- 1 1/2 cups Panko breadcrumb
- 1/4 cup all-purpose flour or bread crumb
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 cups cooking oil
Instructions
- Combine mashed potato and pork giniling in a bowl. Mix well.
- Add one egg and all-purpose flour. Mix well.
- Beat 2 eggs in a bowl. Arrange the panko breadcrumb in a separate bowl. Scoop around 2 tablespoons of mashed potato and pork giniling mixture and then form a ball-shaped figure using your hand. Dip in beaten egg then dredge or roll on the Panko breadcrumb. Make sure that the ball mixture is coated properly.
- Heat the cooking oil in a cooking pot. Once the oil gets hot, fry the pork giniling croquettes in medium heat until the color turns golden brown. Turn the croquettes over to cook the opposite side.
- Remove from the cooking pot and arrange in a plate lined with paper towel. This will absorb the oil.
- Remove the paper towel from the plate leaving the perfectly cooked pork giniling croquettes in the plate.
- Serve. Share and enjoy!
Tracey says
October 28, 2015 at 10:05 pmNice idea. I always think of ways to make leftover food more appealing for my kids so that it will not go to waste. Please post similar recipes. You don’t know how much I rely on your recipes. Thanks!
china boy says
November 2, 2015 at 8:17 pmits called boiling balls in china
Grace says
April 20, 2016 at 4:26 amHi! can I use uncooked ground pork? how does it affect?
Vanjo Merano says
April 20, 2016 at 2:44 pmGrace, I think that you were able to hit post comment before finishing your question. Let me take a stab and see if I can guess what you were about to ask. 🙂
Are you asking how the use of raw ground pork can affect the overall taste of the dish? If so, it has a huge effect because the original ingredient for this recipe (which is kaldereta made from ground beef), is already a dish by itself. This means that flavor is already present and it does not need any additional seasonings. If you use plain uncooked ground pork, it will be bland, and it won’t taste the same even if you add some salt and other spices.
Secondly, it will also affect the texture and quality of the bread crumbs. Since you will need to deep fry it for a longer amount of time (to make sure that the meat gets cooked properly), the bread crumbs will likely get burnt during the process.
Having said that, I will leave it up to you if you want to decide to use uncooked ground pork.
Grace says
April 20, 2016 at 5:36 pmOh, yes! That’s what I wanted to ask about. Thank you! Been using your website for quite sometime now. It’s very helpful. 🙂