Tam To’s Char Siu Potato Balls

Directions

1. 1

   In a shallow dish, combine the first 10 ingredients, whisk until combined. Add pork roast, turn to coat. Refrigerate 8 hours or overnight.
2. 2

   Preheat oven to 425°. Drain pork, discarding marinade. Place roast in a greased baking dish. Bake 15 minutes.
3. 3

   In a small bowl, combine honey and water for basting; brush over both sides of the roast. Repeat after 15 minutes of additional cooking.
4. 4

   Increase the oven temperature to 450°, cook 15 minutes longer. Remove from oven; cool. Once cooled, chop into small pieces.
5. 5

   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.
6. 6

   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.
7. 7

   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.
8. 8

   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.
9. 9

   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.