Pork Tots

recipes.idahopotato.com

• 1 pound Idaho® potatoes, julienned
• ½ tablespoon corn starch
• ¼ tablespoon onion powder
• ⅕ tablespoon paprika
• Salt to taste
• Pepper to taste
• ½ pound Braised St. Canut Pork Shoulder
• 1 cup lacque sauce

Braised St. Canut Pork Shoulder

• ½ pound pork shoulder
• 10 quarts chicken stock
• 2 tablespoons coriander seeds
• 1 tablespoon whole black peppercorns
• 12 each whole cloves
• 1 tablespoon sea salt
• 2 each bay leaves, crumbled
• 2 tablespoons rosemary leaves, coarsely chopped
• 6 each garlic cloves, thinly sliced
• ⅓ cup mirepoix, cooked
• Salt to taste
• Pepper to taste

Lacque sauce

• 1 cup sugar
• 1 cup water
• ½ cup red wine vinegar
• 100 grams ketchup
• 60 grams soy sauce
• 20 grams honey
• Pinch chili flakes

Directions

1. Pulse blanched potatoes in robot coupe until small but not pureed.
2. Mix corn starch, onion powder, paprika, salt and pepper into potatoes.
3. Press 1 ounce of tot mix around ½ ounce braised pork and shape into tater tot.
4. Deep-fry tots at 350 degrees F for 3 minutes. Drain.
5. Serve with side of lacque sauce.

Braised St. Canut Pork Shoulder

1. Clean the pork skin off the shoulder but leave some fat, then place in fridge to air dry for 6 hours.
2. In a large pot, warm chicken stock with mirepoix and a bouquet garni.
3. When the stock simmers, add the pork. Braise at 300 degrees F for about 6 hours or until the meat falls apart. Salt and pepper to taste.
4. Cool and portion into ½ ounce balls.

Lacque Sauce

1. Combine in saucepan and bring to boil, then reduce to make a dark brown caramel.
2. Deglaze with red wine vinegar and reduce slowly by ¼. Add ketchup, soy sauce, honey and chili flakes.