Potato Pork Croquette: Korokee

Total Time:
1 hr 5 min
Prep:
25 min
Cook:
40 min

Yield:
approximately 24 korokee
Level:
Intermediate

Ingredients
  • 1 tablespoon grapeseed oil
  • 1 pound ground pork
  • 2 tablespoons low-sodium soy sauce
  • Salt and freshly ground black pepper
  • 2 tablespoons 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 tablespoons butter, plus 2 tablespoons, cubed for sauce
  • 1 cup orange juice
  • 1 cup pineapple juice
  • 1 lime, juiced
  • 2 tablespoons green curry paste
  • 2 cups panko bread crumbs seasoned with salt and pepper
  • 2 to 3 liters canola oil, as needed for deep-frying
Directions
  • 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.


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