Coxinhas (Brazilian Croquettes)
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 8 servings
- Category: Starters
- Cuisine: Brazilian
Description
Classic Brazilian croquettes, these coxinhas are filled with creamy pulled pork, served with garlic mayo and fresh molho à campanha (salsa).
Ingredients
Pulled Pork Filling
600 g pork shoulder/Boston Butt
1 Tbsp (15 ml) onion powder
2 tsp (10 ml) garlic powder
2 tsp (10 ml) smoked paprika
1 tsp (5 ml) mustard powder
Olive oil
4 garlic cloves, smashed
3 sprigs thyme
100 ml chicken stock
120 g cream cheese
Small handful chives, finely chopped
1 lime, juiced
Salt and pepper, to taste
Dough
2 C (500 ml) chicken stock
2 C (500 ml) milk
60 g butter
Salt, to taste
600 g flour
Crumbing
150 g flour
2 eggs, beaten
150 g Panko breadcrumbs
Salt and pepper, to season
Neutral oil, for frying
Garlic Mayo
150 g mayonnaise
1 garlic bulb, sliced at the top and roasted in foil for 1 hour
1 lime, juiced
Salt and pepper, to taste
Small handful parsley, finely chopped
Molho à Campanha (Salsa)
2 tomatoes, seeds removed and finely diced
¼ onion, finely diced
1 green pepper, deseeded and finely diced
Small handful fresh coriander, roughly chopped
Olive oil
1 Tbsp (15 ml) apple cider vinegar
Salt and pepper, to taste
To Serve
1 Tbsp (15 ml) chopped chives
Lime wedges
Instructions
Pulled Pork Filling
Season the pork shoulder with the onion powder, garlic powder, smoked paprika, mustard powder, salt and pepper.
Using the sauté function on a pressure cooker, heat a good drizzle of olive oil and brown the pork on all sides, about 3–4 minutes per side.
Add the garlic cloves, thyme and chicken stock. Pressure cook for 1–1½ hours. Alternatively, do the same process in a Dutch oven (cast iron casserole dish), cover and cook in the oven at 150 °C for 3–4 hours until tender. Remove the pork and shred using 2 forks.
Mix the cream cheese, chopped chives and lime juice into the shredded pork. Season with salt and pepper and set aside.
Dough
Combine the chicken stock, milk, butter and a pinch of salt in a saucepan and bring to the boil.
Add the flour all at once and stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan, about 3–4 minutes. Allow to cool slightly.
Divide the dough into golf ball-sized portions. Flatten each into a disc and spoon about 1½ Tbsp (22.5 ml) pork filling into the centre. Bring the edges together to seal and shape into teardrops.
Crumbing
Prepare a crumbing station with the flour, beaten eggs and breadcrumbs in separate bowls. Season lightly with salt and pepper.
Dust the coxinhas in flour, then dip into the egg and coat in the breadcrumbs.
Heat enough neutral oil in a medium saucepan for deep-frying to 170 °C. Fry the coxinhas for 5–6 minutes or until deep golden brown. Drain well on paper towel.
Garlic Mayo
Blend the mayonnaise, roasted garlic and lime juice until smooth. Season with salt and pepper, then stir through the parsley.
Molho à Campanha (Salsa)
Combine the tomatoes, onion, green pepper and coriander in a bowl. Add a generous drizzle of olive oil, the apple cider vinegar and seasoning. Mix well and set aside to infuse.
To Serve
Arrange the coxinhas on a serving platter. Serve alongside the garlic mayo and molho à campanha for dipping. Garnish with chopped chives and lime wedges for squeezing over.
