These char siu potato balls combine the best of two iconic favorites: the sweet and savory flavor of Chinese char siu barbecue pork with crispy Porto’s potato balls. Inspired by the famous Southern California bakery, this fusion recipe blends a tender meat filling with a crispy outer golden texture. The potato balls can be made in the air fryer, plus they’re freezer-friendly and guaranteed to be a favorite at gatherings. —Tam To, Los Angeles, California
Ingredients
- 2 tablespoons oyster sauce
- 2 tablespoons char siu sauce
- 1 tablespoon packed brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon honey
- 2 teaspoons Chinese five-spice powder
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons soy sauce
- 1-1/2 teaspoons dark soy sauce
- 1 teaspoon ground cinnamon
- 1 pound boneless pork shoulder butt roast
- basting liquid:
- 2 tablespoons honey
- 2 teaspoons water
- filling:
- 1 tablespoon canola oil
- 1 tablespoon minced garlic
- 1 tablespoon minced shallot
- 1 tablespoon oyster sauce
- 1 tablespoon char siu sauce
- 1 teaspoon soy sauce
- 1 teaspoon dark soy sauce
- 100 milliliters chicken stock
- 1 tablespoon tapioca starch
- potato balls:
- 6 medium potatoes, peeled and quartered
- 3 cups dry bread crumbs
- 3/4 cup all-purpose flour
- 2 large eggs, room temperature, beaten
Directions
- In a shallow dish, combine the first 10 ingredients, whisk until combined. Add pork roast, turn to coat. Refrigerate 8 hours or overnight.
- Preheat oven to 425°. Drain pork, discarding marinade. Place roast in a greased baking dish. Bake 15 minutes.
- In a small bowl, combine honey and water for basting; brush over both sides of the roast. Repeat after 15 minutes of additional cooking.
- Increase the oven temperature to 450°, cook 15 minutes longer. Remove from oven; cool. Once cooled, chop into small pieces.
- In a large skillet, heat oil over medium heat. Add garlic and shallot, cook until fragrant, about 1 minute. Add in oyster sauce, char siu sauce and soy sauces, cook for 1-2 minutes longer.
- In a small bowl, combine chicken stock and tapioca starch until smooth. Add to sauce. Cook until thickened, 1-2 minutes longer. Add cooked pork, toss to coat. Set aside.
- Place potatoes into a microwave-safe bowl. Cover with a wet paper towel. Cook on high until potatoes are tender, 5-6 minutes. Mash potatoes.
- Place bread crumbs in a shallow bowl. Place flour and eggs in separate shallow bowls. Scoop potatoes by 2 tablespoonfuls. Flatten slightly. Place 1 tablespoon of char siu filling in the center. Shape potato around filling. Dip potato ball in flour to coat all sides; shake off excess. Dip in eggs, then in bread crumbs, patting to help coating adhere. Refrigerate 1 hour.
- Preheat air fryer to 375°. In batches, place potato balls in a single layer on greased tray in air fryer; spritz with cooking spray. Cook until golden brown and crisp, 30-40 minutes, turning every 10 minutes. Let stand 10 minutes before serving.
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