1 pound ground pork

2 T. low-sodium soy sauce

Salt and freshly ground black pepper

2 T. thinly sliced scallions, from the white and tender green parts of 4 to 6 scallions

6 medium potatoes (about 2 1/2 to 3-pounds), peeled and placed in a pot of enough water to cover

2 T. butter, plus 2 T., cubed for sauce

1 C. orange juice

1 C. pineapple juice

1 lime, juiced

2 T. green curry paste

2 C. panko bread crumbs seasoned with salt and pepper

2 to 3 liters canola oil, as needed for deep-frying

 

Heat the grapeseed oil in a large skillet over medium-high heat.  When it begins to shimmer, add the ground pork and cook for about 10 minutes until it begins to brown. Using a slotted spatula, temporarily transfer meat to a plate, drain the excess fat from the skillet and return the pork to the pan. Add the soy sauce and cook for 2 or 3 minutes to allow the flavors to integrate, then season to taste with salt and pepper. Stir in scallions, and cook for 2 or 3 more minutes, then remove from heat and let cool to room temperature.  While the meat is browning, boil the potatoes until tender and drain well. Mash the potatoes with butter. (You want these potatoes to be “tight” mashed potatoes, not loose.)  In a medium saucepan, combine orange juice, pineapple juice, lime juice and green curry paste. Allow to reduce by half over medium heat.  Heat the oil in the deep-fryer to 375 degrees F or as directed in the manufacturer’s instructions for similar foods.  Combine the mashed potatoes with the pork mixture and roll into golf-ball sized spheres. Roll in the bread crumbs and add to the deep-fryer basket. Cook until golden brown and drain on paper towels.  Remove sauce reduction from heat and whisk in cubed butter.  Spoon some sauce onto a serving plate and use as a dipping sauce for the korokee.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Bento, Lunch, Pork, Asian