Homemade snacks to share: pork crackling, chorizo croquettes and dates stuffed with almonds and wrapped in bacon
When we organise a lunch, an informal dinner or any kind of party at home, we always face the same question: what can we prepare for everyone to nibble on? The easiest option is a platter of cured meats, but sometimes we need to think a little more creatively to surprise our guests.
Pork is an ingredient that offers plenty of possibilities for creating these kinds of appetisers. It is considered one of the main red meats on the market and, like any other food, it is best consumed in moderate quantities without overdoing it.
All foods have their benefits, but they should be eaten in moderation. Pork, for example, is very rich in nutrients and B-group vitamins. It contains potassium, phosphorus, zinc and iron. It helps strengthen children’s nervous systems and reduce fatigue and tiredness.
Here are three easy appetiser ideas to prepare for your guests or simply to treat yourself every now and then.
Pork crackling, also known as torreznos, is an ideal appetiser for anyone who enjoys crispy textures. When prepared properly, it is golden on the outside and tender on the inside.
Ingredients
- 500 g pork belly with the skin on
- Salt to taste
- Oil, if needed for cooking
Preparation
- If the pork belly is damp, dry it thoroughly with kitchen paper. To achieve crispier skin, it is advisable to leave it uncovered in the fridge for several hours, always on a tray.
- Cut the pork belly into pieces of a similar size to ensure more even cooking.
- Place the strips in a large frying pan, preferably skin-side down, and allow the fat to render slowly.
- Once the pork belly is cooked and has released some of its fat, increase the heat to achieve a golden, crispy finish.
- Remove the pork crackling, leave it to rest briefly on absorbent kitchen paper and add salt to taste.
Tip: the key is to combine slow, gradual cooking with a final burst of heat. If you want an especially crispy result, the skin should be as dry as possible before cooking.
If you enjoy sweet and savoury combinations, this recipe is a safe bet. The sweetness of the dates contrasts with the intense flavour of the pork belly, while the almond adds a crunchy touch inside.
Ingredients
- 12 pitted dates
- 12 whole roasted or natural almonds
- 6 thin slices of pork belly
- Cocktail sticks to secure the rolls
Preparation
- If the dates still have their stones, carefully open them and remove them.
- Stuff them with almonds. Place one almond inside each date.
- Cut the pork belly slices in half, lengthways if necessary, and wrap each date with a strip. Secure with a cocktail stick.
- Bake. Place the dates on a baking tray lined with baking paper and cook at 200 °C for around 12-18 minutes. Turn them halfway through cooking if necessary. The cooking time will depend on the thickness of the pork belly.
- The pork belly should be golden brown and thoroughly cooked. Leave the dates to rest briefly before serving.
Tip: there is no need to add salt. The contrast between the sweetness of the dates, the flavour of the pork belly and the toasted notes of the almonds already gives this appetiser plenty of character.
Croquettes are a classic appetiser and can be made in countless different ways.
Ingredients
- 150 g chorizo
- 50 g butter
- 60 g flour
- 500 ml milk
- A pinch of nutmeg
- Black pepper to taste
- Salt, if needed
- 2 eggs
- Breadcrumbs
- Oil for frying
Preparation
- Remove the casing, if there is one, cut the chorizo into small pieces and cook in a frying pan for a few minutes. If it releases a lot of fat, remove some of it before continuing.
- In a saucepan, melt the butter and add the flour. Stir for a couple of minutes to cook the flour without letting it brown too much.
- Gradually add the milk, stirring constantly to prevent lumps from forming. Cook over medium heat until you obtain a thick, creamy mixture.
- Add the chorizo pieces and mix well. Season with pepper and nutmeg. Taste before adding salt, as chorizo already provides plenty of flavour.
- Transfer the mixture to a dish, cover and leave to cool. Then refrigerate for several hours so that it is easier to shape the croquettes.
- Shape into small balls, dip them in beaten egg and then coat them in breadcrumbs.
- Fry in hot oil until golden brown. Remove and leave to drain briefly before serving.
Tip: you can prepare the mixture the day before and shape the croquettes a few hours before your meal.
Three Easy Recipes to Enjoy
Sharing appetisers is a great opportunity to discover new ways of preparing meat products that are part of our cuisine. With simple ingredients and recipes that are easy to adapt, we can create snacks to share at a family meal, a get-together with friends or any special occasion.
Which of these three recipes would you choose? At Ramaders Agrupats, we encourage you to try them and continue discovering all the possibilities pork has to offer in the kitchen.
