Coxinha Brazilian croquettes

Classic Brazilian croquettes filled with creamy pulled pork, served with garlic mayo and fresh molho à campanha (Brazilian salsa).

Cut:
  • Portions: 8
  • Prep: 15 minutes
  • cook: 2 hours 30 minutes

Ingredients

For the 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

For the dough and crumbing

  • 2 C (500 ml) chicken stock
  • 2 C (500 ml) milk
  • 60 g butter
  • Salt, to taste
  • 600 g flour
  • 150 g flour
  • 2 eggs, beaten
  • 150 g panko breadcrumbs
  • Salt and pepper, to season
  • Neutral oil, for frying

For the garlic mayo and molho à campanha (salsa)

  • 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
  • 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

Method

For the 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.

For the 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.

For the 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.

For the garlic mayo:
Blend the mayonnaise, roasted garlic and lime juice until smooth. Season with salt and pepper, then stir through the parsley.

For the 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.

Serving suggestion: Serve as a match-day snack platter with ice-cold drinks and plenty of lime wedges for squeezing over.