Pork Tots
INGREDIENTS
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1 pound Idaho® potatoes, julienned
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1/2 tablespoon corn starch
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1/4 tablespoon onion powder
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1/5 tablespoon paprika
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Salt to taste
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Pepper to taste
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1/2 pound Braised St. Canut Pork Shoulder
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1 cup lacque sauce
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Braised St. Canut Pork Shoulder
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1/2 pound pork shoulder
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10 quarts chicken stock
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2 tablespoons coriander seeds
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1 tablespoon whole black peppercorns
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12 each whole cloves
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1 tablespoon sea salt
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2 each bay leaves, crumbled
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2 tablespoons rosemary leaves, coarsely chopped
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6 each garlic cloves, thinly sliced
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1/3 cup mirepoix, cooked
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Salt to taste
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Pepper to taste
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Lacque sauce
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1 cup sugar
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1 cup water
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1/2 cup red wine vinegar
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100 grams ketchup
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60 grams soy sauce
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20 grams honey
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Pinch chili flakes
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