INGREDIENTS
- – Bondiola 500 g
- – Pork shoulder 500 g
- – Onion 2 items
- – Inexperienced onion 1 unit
- – Leek 1 unit
- – Olive oil
- – Sal
- -Pimineta
- – Garlic 4 cloves
- – Cilantro 1 cda
- – Ginger 1 tbsp
- – Lemon zest 1 cdita
- – Candy potato puree 500 g
- Breaded:
- – Egg w/n
- – Panko c/n
- – Harina c/n
- – Sesame seed c/n
- – Impartial oil c/n
- Salsa:
- – 100 g of soy sauce.
- – 20 cc of rice wine or sherry.
- – 60 g of sugar.
- – 5 spice powder.
- – Sesame oil.
Scrumptious candy potato and pork croquettes, to accompany with a spectacular candy and bitter sauce. I adopted the step-by-step beneath
PROCEDURE:
1. Begin by browning the minced pork in olive till golden brown. Add the chopped onions and leek, season.
2. Switch to a bowl and let cool. Add chopped garlic, ginger and cilantro plus lemon zest.
3. Lastly, add the mashed candy potatoes (boiled in water and salt) and knead nicely, distributing all of the components evenly.
4. To assemble, make balls with the combination and put aside within the fridge for half an hour.
5. For the coating, dredge the balls in flour, egg overwhelmed with salt and flour combined with sesame seeds. Reserve in fridge once more.
6. Fry in extremely popular oil.
7. For the candy and bitter sauce: In a pot, place all of the components over low warmth, stirring continuously to dissolve the sugar nicely together with the remainder of the components.
