Pork Tots
Source:
Christian Gosselin
Formerly of - Fairmont Banff Springs Hotel
Banff, Alberta, Canada
Yield: 12-16 tots
Ingredients:
- 1 pound Idaho® potatoes, julienned
- 1/2 tablespoon corn starch
- 1/4 tablespoon onion powder
- 1/5 tablespoon paprika
- Salt to taste
- Pepper to taste
- 1/2 pound Braised St. Canut Pork Shoulder
- 1 cup lacque sauce
- Braised St. Canut Pork Shoulder
- 1/2 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
- 1/3 cup mirepoix, cooked
- Salt to taste
- Pepper to taste
- Lacque sauce
- 1 cup sugar
- 1 cup water
- 1/2 cup red wine vinegar
- 100 grams ketchup
- 60 grams soy sauce
- 20 grams honey
- Pinch chili flakes
Directions:
- Pulse blanched potatoes in robot coupe until small but not pureed.
- Mix corn starch, onion powder, paprika, salt and pepper into potatoes.
- Press 1 ounce of tot mix around 1/2 ounce braised pork and shape into tater tot.
- Deep-fry tots at 350 degrees F for 3 minutes. Drain.
- Serve with side of lacque sauce.
Braised St. Canut Pork Shoulder
- Clean the pork skin off the shoulder but leave some fat, then place in fridge to air dry for 6 hours.
- In a large pot, warm chicken stock with mirepoix and a bouquet garni.
- 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.
- Cool and portion into 1/2 ounce balls.
Lacque Sauce
- Combine in saucepan and bring to boil, then reduce to make a dark brown caramel.
- Deglaze with red wine vinegar and reduce slowly by 1/4. Add ketchup, soy sauce, honey and chili flakes.