1 kg pork collar
1 large onion
1 tablespoon wholegrain mustard
Bay leaf, thyme
2 l meat stock
240 g butter
370 g plain flour
40 g gelatine powder
Melt the butter in a frying pan until well browned.
Add the meat and allow it to colour in the brown butter.
Remove the browned meat from the pan.
Peel and cut the onion into cubes and fry in the same pan used for the meat until nicely brown.
Deglaze with 1 bottle of Monk's Café Grand Cru.
Bring the meat stock to the boil with thyme and a bay leaf. Add the meat, onion and deglazing liquid and cook over a low heat for 30 minutes without a lid. After half an hour, put the lid on the pan and cook for another 15 minutes. Remove the pan from the heat and leave to cool.
Pour everything through a sieve, remove the bay leaf and thyme and shred the meat into strands.
You can leave the onion in.
Melt the butter. Using a spatula, add the flour and gelatine powder and mix, off the heat, into a firm roux. Add 750 ml of the cold cooking liquid and 250 ml of Monk's Café and mix together well.
Return to the heat and stirring continuously, bring to the boil until it becomes firm.
Season with salt and pepper to taste and mix the meat into the filling.
Cover a deep-sided plate/bowl with clingfilm and pour the filling into it.
Press down evenly to 1 cm and leave to firm up in the fridge.
Cut into desired shape.
Take 3 mixing bowls: 1 mixing bowl with flour, 1 mixing bowl with loosely beaten egg white, pepper, salt and a small dash of olive oil and 1 mixing bowl with breadcrumbs.
Pass the shaped croquettes through the flour, then the egg white and then the breadcrumbs.
Fry the croquettes in a deep-fat fryer at 175 °C for 3 minutes.
Mix 3 tablespoons of mayonnaise with a good splash of Monk's Café.