Pork Croquettes

500 g pork shoulder, slow cooked
200 g butter
2 shallots, fine sliced
½ leek, white only
2 cloves crushed garlic
1 tsp SIDS SALT & PEPPER
150 g flour
100 ml cider
400 ml milk
1 tsp thyme, chopped
1 cup cheddar, grated
¼ cup parmesan cheese, grated
1 tbsp Dijon mustard
½ tsp SIDS HOT WORCESTER SAUCE
1 tbsp chopped parsley
COATING:--
1 cup flour
3 eggs, beaten
100 g crushed cornflakes
100 g breadcrumbs
Rice bran oil, for shallow frying

Shred the pork, removing any bones then place in a bowl. Melt 50 g of butter over a medium-low heat and sauté onion for 5 minutes then add leek & garlic. Sauté on low heat for 15-20 minutes until leeks are just tender. Season lightly with SIDS SALT & PEPPER then add the pork.
Melt remaining butter in a pan then whisk in the flour, stirring constantly for about 3 minutes. Whisk in cider until smooth. Gradually whisk in the milk, ⅓ at a time until blended. Continue cooking and stirring for about 15 minutes until thick with no raw flour taste. Add thyme, cheddar, parmesan, mustard, parsley and SIDS HOT WORCESTER SAUCE. Cool slightly then stir into pork and leek mixture, season lightly with SIDS SALT & PEPPER then refrigerate overnight.
Divide the mixture into 24 small cylinder shapes. Chill for 30 minutes to firm.
Arrange 3 wide, shallow bowls in a row. Add flour to one, egg in the second and cornflake/breadcrumb mixture in the third. Roll the croquettes in the flour, dip in the egg then roll in the crumb mixture, coating well. Repeat with the remaining croquettes. Place on a tray, cover with plastic wrap and chill for at least 2 hours until firm.
Fry in oil at 185°C until golden brown. Drain on paper towels. Season with SIDS SALT & PEPPER.
Serve with SIDS HONEY MUSTARD VINAIGRETTE.