Potato Pork Croquette: Korokee
- 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
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.
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.
Spoon some sauce onto a serving plate and use as a dipping sauce for the korokee.